| Abstract Title: | Targeted and non-targeted analysis of pumpernickel bread aroma compounds by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOFMS) |
| Presenter Name: | Mr Alan Griffiths |
| Co-authors: | Dr Lena Dubois Dr Sebastiano Panto Mr Nick Jones |
| Company/Organisation: | LECO |
| Country: | United Kingdom |
Abstract Information :
Pumpernickel bread is a special type of sour rye dough bread that is steam-cooked under moderate conditions for relatively long time. It originates from Westphalia and has a very dark and dense crumb. It is appreciated by consumers for its sweet taste and intensive aroma, typically described as brown, caramel, and malty. Gas chromatography−olfactometry (GC−O) analysis was considered as the technique of election for the recognition of key aroma compounds with specific odor notes in pumpernickel bread and its intermediate products obtained during the fermentative process, In this research, three pumpernickel bread extracts obtained from products with varying ingredients were investigated by comprehensive two-dimensional gas chromatography (GC×GC) coupled to time-of-flight mass spectrometry (TOFMS). At first, previously defined target compounds with a significant odor activity value (OAV) were determined1. Furthermore, relative differences between the investigated extracts were explored taking advantage of a supervised statistical analysis based on the Fisher-ratio approach elsewhere described2. The differences in the aroma composition of the three pumpernickel bread extracts can be directly linked to the use of the different ingredients and provide valuable clues for the recipe and/or manufacturing steps. The careful identification of key aroma compounds formed during preparation of the food item with the recognition of technology parameters influencing its formation can provide producers with the knowledge about possibilities to positively influence the overall aroma of the final product.
