Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

Molecules

Montserrat Riu-Aumatell¹  Mariluz Latorre-Moratalla¹  Oriol Comas-Basté¹  Alba Martín-Garcia¹  Elvira López-Tamames¹ 

[1] Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain;

关键词: sourdough;    HS-SPME-GC-MS;    volatile compounds;    Cava lees;    wine by-product;   

DOI  :  10.3390/molecules27113588

来源: DOAJ

【 摘 要 】

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0–2% w/w) on sourdough volatile compounds to re-valorize this by-product of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60 °C, 15 min of equilibrium, and 30 min of extraction. It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcohols, acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and ethyl hexanoate.

【 授权许可】

Unknown