Production of volatiles relation to bread aroma in flour-based fermentation with yeast


FOOD CHEMISTRY, vol.378, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 378
  • Publication Date: 2022
  • Doi Number: 10.1016/j.foodchem.2022.132125
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Bread volatiles, S. cerevisiae, Fermentation, Bread-flavor, PCA, WHEAT BREAD, SACCHAROMYCES-CEREVISIAE, QUALITY, PATHWAY, CRUMB
  • Yıldız Technical University Affiliated: Yes


The aim of this study is to produce a bread aroma mixture in flour-based fermentation that can potentially be added in bread dough forming after selection of yeast strains and optimization of the fermentation conditions. S. cerevisiae PFC121 produced bread aroma compounds in higher amounts compared to other 20 strains. Also, this strain provided a more balanced volatiles in bread samples that gained consumer appreciation. When the PLS analysis were evaluated, 3-methyl-1-butanol, 2-phenylethyl alcohol, nonanal, and benzaldehyde were closely related with the whole wheat flour. Conversely, 2-methyl-1-propyl acetate, and 2-methyl-1-propanol were observed to be correlated with the fermentation temperature. PCA showed that 20 degrees C fermentation temperature was effective on the accumulation of benzaldehyde and nonanal. Extending the fermentation time increased alcohol and ester accumulation. In conclusion, S. cerevisiae PFC121 is a potential strain to produce bread related volatiles at the fermentation conditions that are wheat flour, 30 degrees C, 6 pH and 48-h.