Xu, Dan published the artcileImproving bread aroma using low-temperature sourdough fermentation, HPLC of Formula: 106-32-1, the main research area is bread temperature sourdough fermentation hydrolyzation.
To improve the aroma of bread, two aroma-producing yeast isolates from the Chinese liquor starter culture called Daqu, Meyerozyma guilliermondii CGMCC 17606 and Pichia kudriavzevii CGMCC 17607, were combined with Lactobacillus sanfranciscensis DSM20451, were used for sourdough fermentation at 10, 20, and 30°C. Volatile aroma compounds in bread crumb were extracted using headspace solid-phase micro-extraction and analyzed using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry-mass spectrometry. Addition of sourdough fermented with mixed starters at 10°C promoted bread aroma, showed increased sensorial qualities. Acetic acid, 1-octen-3-one, and di-Me trisulfide, were most aroma-active compounds in sourdough bread fermented with M. guilliermondii and L. sanfranciscensis, whereas those in sourdough bread fermented with P. kudriavzevii and L. sanfranciscensis were acetic acid, 1-octen-3-one, 2-methoxy-4-vinylphenol, 3-methylthio-propanal, furfural, and 1-(2-furanyl)-ethanone. Reducing fermentation temperature to 10°C increased the formation of these key volatiles, as well as other aroma-active compounds,such as 3-methyl-1-butanol, 3-methylbutanal, 2-methyl-1-propanol, 1-octen-3-ol, isogeraniol, benzaldehyde, benzene acetaldehyde, Et octanoate, Et decanoate, phenylethyl acetate, furfural, and 2-pentylfurane. The amount of furans, pyrazines, and volatiles converted from amino acids in bread crumb also increased with protein hydrolyzation and amino acid formation in sourdough fermented at 10°C.
Food Bioscience published new progress about Bread. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics