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Table 5 Aroma models composition for bagels produced from 24 and 48 h cold fermentation

From: Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

No.

Compounds

Concentrationb (μg kg−1)

BF24

BF48

1

Acetic acid

480

510

2

2,3-Butanedione (diacetyl)

11,800

12,950

3

2/3-Methyl butanal

321

434

4

Butanoic acid

201

317

5

Acetoina

1245

1276

6

3-Methyl butanol

1126

1364

7

3-Methylbutanoic acid

276

314

8

Methional

24

43

9

2-Acetyl-1-pyrroline

19

18

10

Benzaldehyde

920

1121

11

5-Methyl-2-furanmethanol

52

58

12

(Z)-4-Heptenal

135

234

13

4-Hydroxy-2,5-dimethyl-3(2H)-furanone

347

453

14

Phenyl acetaldehyde

18

17

15

2-Phenyl ethanol

1134

1512

16

4-Vinyl-2-methoxyphenol

305

512

17

Vanillin

73

95

  1. aAcetoin was included in the model even though its threshold in starch was not found
  2. bEthanolic solutions of aroma compounds dissolved in free corn starch
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BMC Chemistry

ISSN: 2661-801X

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