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Chemistry of bread aroma: A review

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An Erratum to this article was published on 24 October 2013

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.

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Author notes

  1. In Hee Cho

    Present address: Department of Food Science and Technology, Ewha Womans University, Seoul, 120-750, Korea

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, 55108, USA

    Devin G. Peterson

  2. Department of Food Science, Penn State University, University Park, PA, 16802, USA

    In Hee Cho

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  1. In Hee Cho
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  2. Devin G. Peterson
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Correspondence to Devin G. Peterson.

Additional information

An erratum to this article is available at http://dx.doi.org/10.1007/s10068-013-0240-4.

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Cho, I.H., Peterson, D.G. Chemistry of bread aroma: A review. Food Sci Biotechnol 19, 575–582 (2010). https://doi.org/10.1007/s10068-010-0081-3

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