Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia
Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of in...
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3872 |
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| author | Gemma Sanmartín Isabel Elena Sánchez-Adriá Ana Salvador Jose A. Prieto Francisco Estruch Francisca Randez-Gil |
| author_facet | Gemma Sanmartín Isabel Elena Sánchez-Adriá Ana Salvador Jose A. Prieto Francisco Estruch Francisca Randez-Gil |
| author_sort | Gemma Sanmartín |
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| description | Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared to fewer than 20 VOCs in control industrial bread, where ketones dominated. Whole flours, such as spelt, durum wheat, or T80, along with the leavening agent, affected the abundance of certain volatiles, particularly in the crust. Additionally, the use of spelt or wheat flour impacted crumb texture, while sourdough improved taste intensity, acidity, and crumb color. Finally, certain sensory attributes were also influenced by the presence of hydrocarbons and furans in the volatile fraction of both crumb and crust. Overall, the results provide new insights into the influence of ingredients on the quality of artisan bread and can help bakers refine recipes while maintaining a natural ingredient list. Hence, the work is substantial for the artisan bread industry and consumers. |
| format | Article |
| id | doaj-art-a94a2bb4837444a488fa0853b30dfd53 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a94a2bb4837444a488fa0853b30dfd532025-08-20T02:50:33ZengMDPI AGFoods2304-81582024-11-011323387210.3390/foods13233872Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of ValenciaGemma Sanmartín0Isabel Elena Sánchez-Adriá1Ana Salvador2Jose A. Prieto3Francisco Estruch4Francisca Randez-Gil5Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, SpainDepartment of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, SpainDepartment of Physical and Sensory Properties of Food and Consumer Science, Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, SpainDepartment of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, SpainDepartment of Biochemistry and Molecular Biology, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Valencia, SpainDepartment of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, SpainArtisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared to fewer than 20 VOCs in control industrial bread, where ketones dominated. Whole flours, such as spelt, durum wheat, or T80, along with the leavening agent, affected the abundance of certain volatiles, particularly in the crust. Additionally, the use of spelt or wheat flour impacted crumb texture, while sourdough improved taste intensity, acidity, and crumb color. Finally, certain sensory attributes were also influenced by the presence of hydrocarbons and furans in the volatile fraction of both crumb and crust. Overall, the results provide new insights into the influence of ingredients on the quality of artisan bread and can help bakers refine recipes while maintaining a natural ingredient list. Hence, the work is substantial for the artisan bread industry and consumers.https://www.mdpi.com/2304-8158/13/23/3872bread doughbiochemical parameterslocal breadVOCssensorial evaluation |
| spellingShingle | Gemma Sanmartín Isabel Elena Sánchez-Adriá Ana Salvador Jose A. Prieto Francisco Estruch Francisca Randez-Gil Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia Foods bread dough biochemical parameters local bread VOCs sensorial evaluation |
| title | Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia |
| title_full | Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia |
| title_fullStr | Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia |
| title_full_unstemmed | Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia |
| title_short | Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia |
| title_sort | quantitative assessment of volatile profile and sensory perception of artisan bread made in the city of valencia |
| topic | bread dough biochemical parameters local bread VOCs sensorial evaluation |
| url | https://www.mdpi.com/2304-8158/13/23/3872 |
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