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Food Science and Biotechnology

, Volume 19, Issue 3, pp 575–582 | Cite as

Chemistry of bread aroma: A review

  • In Hee Cho
  • Devin G. PetersonEmail author
Research Review

Abstract

The roles of ingredient formulation, dough fermentation, and baking conditions on bread aroma are reviewed. More than 540 volatile compounds have been reported in bread. However, only a relative small portion of the volatile compounds in bread contribute to the desirable aroma properties. The primary odorants reported to contribute to the flavor of wheat bread crust were 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional, and (Z)-2-nonenal, whereas for bread crumb, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, 2,3-butanedione, methional, 1-octen-3-ol, and (E,E)-2,4-nonadienal were identified. One compound, in particular, 2-acetyl-1-pyrroline has been suggested to be the key odorants of the crust and is considered to be responsible for the cracker-like odor properties. These compounds are primarily generated during thermal processing but also influence by ingredient composition and fermentation conditions.

Keywords

bread aroma key odorant dough fermentation baking 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  1. 1.Department of Food Science and NutritionUniversity of MinnesotaSt. PaulUSA
  2. 2.Department of Food SciencePenn State UniversityUniversity ParkUSA
  3. 3.Department of Food Science and TechnologyEwha Womans UniversitySeoulKorea

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