| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系 === 89 === Many aroma compounds generated in wheat bread during baking process have been identified. One example is 2-acetyl-1-pyrroline, an impact compound in the wheat bread crust of Maillard reaction product with typical roasty flavor characteristic.
Synthesis of the important odorant, 2-acetyl-1-
pyrroline, which was often described as popcorn-like, bready and roasty, was studied. Model system composed of 1-pyrroline and various sugar and phosphorylated sugar degradation products, such as dihydroxyacetone, glyceral-
dehyde, dihydroxyacetone phosphate or glycerol-
dehyde phosphate were set up to study the formation mechanism of 2-acety-1-pyrroline. Volatile compounds generated were extracted and characterized by GC and GC-MS. Based on the data collected, a formation mechanism for 2-acetyl-1-pyrroline via the interaction between 1-
pyrroline and dihydroxyacetone phosphate was proposed.
Yeast culture was added in different salt concentration medium (0、2、4、6、8%). The results showed that under more intense stress the yeast lag phase was longer and the time of log phase was longer. Handworked dough, frozen dough and retail frozen dough were prepared. Handworked dough’s color and aroma were not obvious during baking, but GC-MS analysis indicated increased production of 2-acetyl-1-pyrroline in handworked frozen and retail frozen dough. During baking the yeast produced more 2-acetyl-1-pyrroline under stress than normal condition.
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