Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1418-1426

  Pozo Bayón, Maria Angeles ^a   Ruíz Rodríguez, Alejandro ^a   Pernin, Karine ^a   Cayot, Nathalie ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Aroma compounds; Aroma release; Cumulative headspace analysis; Dough formulation; GC O; SAFE; Sponge cake

Indexed keywords

FLAVORING AGENT;

ARTICLE; EGG; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HUMAN; METHODOLOGY; ODOR; VOLATILIZATION;

CHROMATOGRAPHY, GAS; EGGS; FLAVORING AGENTS; FOOD ANALYSIS; HUMANS; ODORS; SMELL; VOLATILIZATION;

EID: 34249862379     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062203y     Document Type: Article

References (43)

1. Rychlik, M.; Grosch, W. Identification and quantification of potent odorants formed by toasting of wheat bread. Lebensm.-Wiss. Technol. 1996, 29, 515-525.
2. Schieberle, P.; Grosch, W. Identification of the volatile compounds of wheat bread crust-comparison with rye bread crust. Z. Lebensm. Unters. Forsch. 1985, 180, 474-478.
3. Kirchhoff, E.; Schieberle, P. Quantification of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. J. Agric. Food Chem. 2002, 50, 5378-5385.
4. Hansen, A.; Hansen, B. Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs. J. Cereal Sci. 1994, 19, 185-190.
5. Komaitis, M. E.; Aggelousis, G. Qualitative analysis of volatile compounds from the crust and crumb of anise white bread. Sci. Aliments 1993, 13, 585-591.
6. Gobetti, M.; Simonetti, M. S.; Corsetti, A.; Santinelli, F.; Rossi, J.; Damiani, P. Volatile compound and organic acid productions by mixed wheat sour dough starter: Influence of fermentation parameters and dynamics during baking. Food Microbiol. 1995, 21, 497-507.
7. Galey, C.; Potus, J.; Drapron, R.; Poiffait, A.; Bar, C.; Fischer, J.; Giampaoli, P. Crumb bread flavour: influence of wheat variety and breadmaking process. Sci. Aliments 1994, 14, 643 -653.
8. Schieberle, P.; Grosch, W. Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust. Z. Lebensm. Unters. Forsch. 1994, 198, 292-296.
9. Zehentbauer, G.; Grosch, W. Crust aroma of baguettes. II. Dependence of the concentrations of key odorants on yeast level and dough processing. J. Cereal Sci. 1998, 28, 93-96.
10. Zehentbauer, G.; Grosch, W. Crust aroma of baguettes I. Key odorants of baguettes prepared in two different ways. J. Cereal Sci. 1998, 28, 81-92.
11. Prost, C.; Lee. C. Y.; Giampaoli, P.; Richard, H. Extraction of cookie aroma compounds from aqueous and dough model system. J. Food Sci. 1993, 58, 586-588.
12. Nishibori, S.; Kawakishi, S. Effects of dough materials on flavor formation in baked cookies. J. Food Sci. 1990, 55, 409-412.
13. Van Dam, H. W.; Hille, J. D. R. Yeast and enzymes in breadmaking. Cereal Food World 1992, 37, 245-250.
14. Hansen, A.; Schieberle, P. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci. Technol. 2005, 16, 85-94.
15. Martínez-Anaya, M. A. Enzymes and bread flavor. J. Agric. Food Chem. 1996, 44, 2469-2480.
16. De Roos, K.; Mansecal, R. Poor performance of flavourings in heat processed products: A problem of poor flavour retention or poor flavour release? In Flavour Research at the Dawn of the Twenty-first Century; Le Quéré, J.-L., Etiévant, P. X., Eds.; Proceedings of the 10th Weurman Flavour Research Symposium; Tec et Doc Editions; Paris, 2003; pp 27-32.
17. Reineccius, G. A.; Whorton, C. Flavor problems associated with the microwave cooking of food products. In The Maillard Reaction in Food Processing, Human Nutrition and Physiology, Finot, P. A., Aeschbacher, H. U., Hurell, R. F., Liardon, R., Eds.; Proceedings from International Symposium on the Maillard Reaction; Advances in Life Sciences Collection; Birkhäuser Verlag: Basel, Swizterland, 1990; pp 197-208.
18. De Roos, K.; Graf, E. Nonequilibrium partition model for predicting flavor retention in microwave and convection heated foods. J. Agric. Food Chem. 1995, 43, 2204-2211.
19. Pozo-Bayón, M. A.; Cayot, N.; Guichard, E. Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices. Food Chem. 2006, 99, 416-423.
20. Pszczola, D. E. 50 Ingredient hot spots highlighted. Food Technol. 2002, 56, 32-50.
21. Guichard, E. Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Rev. Int. 2002, 18, 49-70.
22. Grosch, W.; Shieberle, P. Flavor of cereal products-A review. Cereal Chem. 1997, 74, 91-97.
23. Juteau, A.; Cayot, N.; Chabanet, C.; Doublier, J. L.; Guichard, E. Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters. Trends Food Sci. Technol. 2004, 15, 394-402.
24. Cayot, N.; Pretot, F.; Doublier, J. L.; Meunier, J. M.; Guichard, E. Release of Isoamyl acetate from starch pastes of various structures: thermodynamic and kinetics parameters. J. Agric. Food Chem. 2004, 52, 5436-5442.
25. Engel, W.; Bahr, W.; Schieberle, P. Solvent assisted flavour evaporation-A new and versatil technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur. Food Res. Technol. 1999, 209, 237-241.
26. Charles. M.; Martin, B.; Ginies, C.; Etievant, P.; Coste. G.; Guichard, E. Potent aroma compounds of two red wine vinegars. J. Agric. Food Chem. 2000, 48, 70-77.
27. Seitz, L. M.; Chung, O. K.; Rengarajan, R. Volatiles in selected commercial breads. Cereal Chem. 1998, 75, 847-853.
28. Richard-Molard, D. Le goût du pain. In La Panification Française; Guinet, R., Godon, B., Eds.; Collection Sciences et Techniques Agro-alimentaires; Tec&Doc Editions: Paris, 1994; pp 454-476.
29. Thapon, J. L.; Bourgeois, C. M. L'oeuf et les Ovoproduits; Lavoisier, Ed.; Lavoisier: Paris (F), 1994; p 336.
30. Negroni, M.; D' Agostina, A.; Arnoldi, A. Effects of olive, canola and sunflower oils in the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. J. Agric. Food Chem. 2001, 49, 439-445.
31. Whitfield, F. B. Volatiles from interactions of Maillard reactions and lipids. CRC Crit. Rev. Food Sci. Nutr. 1992, 1/2, 1-58.
32. Schieberle, P. The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-l-pyrroline and 2-acetyltet-rahydropyridine in wheat bread crust. Z. Lebensm. Unters. Forsch. 1990, 191, 206-209.
33. Maga, J. A. Egg and egg product flavor. J. Agric. Food Chem. 1982, 30, 9-14.
34. Umano, K.; Hagi, Y.; Shoji, A.; Shibamoto. T. Volatile compounds formed from cooked whole egg, egg yolk and egg white. J. Agric. Food Chem. 1990, 38, 461-464.
35. Warren, M. W.; Larick, D. K.; Ball, H. R. Volatiles and sensory characteristics of cooked egg yolk, white and their combinations. J. Food Sci. 1995, 60, 79-84, 97.
36. Moio, L.; Langlois, D.; Etievant, P.; Addeo, F. Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry. J. Dairy: Res. 1993, 60, 215-222.
37. Tressl, R.; Bahri. D.; Engel. K. H. Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris). J. Agric. Food Chem. 1982, 30, 89-93.
38. Schieberle. P.; Grosch, W. Potent odorants of the wheat bread crumb. Z. Lebensm. Unters. Forsch. 1991, 192, 130-135.
39. Heiderich, S.; Reineccius, G. The loss of volatile esters from cookies. Perfumer Flavorist 2001, 26, 14-21.
40. Taylor, A. J. Release and transport of flavors in vivo: Physicochemical, physiological, and perceptual considerations. Comprehensive Rev. Food Sci. Food Saf. 2002, 1, 45-57.
41. De Roos, K. How lipids influence food flavor. Food Technol 1997, 51, 60-62.
42. Brauss, M.; Balders, B.; Linforth, R.; Avison, S.; Taylor, A. Fat content, baking time, hydration and temperature affects flavour release from biscuits in model-mouth and real systems. Flavour Fragrance J. 1999, 14, 351-357.
43. Le Bail, P.; Biais, B.; Pozo-Bayón, M. A.; Cayot, N. The structure of complexes between amylose and aroma compounds and its impact on flavour release from a baked cereal product. CIGR International Conference Beijing. Bioproducts processing and food safety, Pekin, China, 2004.