Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combin...

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Bibliographic Details
Main Authors: Markus C. E. Belz, Claudia Axel, Jonathan Beauchamp, Emanuele Zannini, Elke K. Arendt, Michael Czerny
Format: Article
Language:English
Published: MDPI AG 2017-08-01
Series:Foods
Subjects:
descriptive sensory
PTR-MS
GC-MS
Ehrlich pathway
bread aroma
salt reduction chemical compounds: 2-phenylethanol (PubChem CID: 6054)
(E)-2-nonenal (PubChem CID: 5283335)
2,4-(E,E)-decadienal (PubChem CID: 5283349)
Online Access:https://www.mdpi.com/2304-8158/6/8/66

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https://www.mdpi.com/2304-8158/6/8/66

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