Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Boecker, 1990, Lactobacillus sanfrancisco als stabiles element in einem Reinzucht-Sauerteig-Präparat, Getreide, Mehl und Brot, 44, 269 Czerny, 2002, Important aroma compounds in freshly ground wholemeal and white wheat flour—identification and quantitative changes during fermentation, Journal of Agricultural and Food Chemistry, 50, 6835, 10.1021/jf020638p Czerny, M., Brandt, M. J., Hammes, W. P., & Schieberle, P. (2004). Aroma potential of yeasts in wheat doughs. Getreide, Mehl and Brot, 57, 340–344. Damiani, 1996, The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced, Lebensmittel-Wissenschaft und Technologie, 29, 63, 10.1006/fstl.1996.0009 Dupaigne, 1999 El-Gendy, 1983, Acetoin and diacetyl production by homo- and heterofermentative lactic acid bacteria, Journal of Food Protection, 46, 420, 10.4315/0362-028X-46.5.420 Gobbetti, 1995, Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking, Food Microbiology, 12, 497, 10.1016/S0740-0020(95)80134-0 Grosch, 1991, Bread, 41 Grosch, 1997, Flavour of cereal products—a review, Cereal Chemistry, 74, 91, 10.1094/CCHEM.1997.74.2.91 Hammes, 1995, The genus of Lactobacillus, 19 Hansen, 1994, Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs, Journal of Cereal Science, 19, 185, 10.1006/jcrs.1994.1025 Hansen, 1996, Flavour of sourdough wheat bread crumb, Zeitschrift fuer Lebensmitteluntersuchung und -Forschung, 202, 244, 10.1007/BF01263548 Hansen, 1987, Volatile compounds in rye sourdough, 43 Hansen, 1989, Flavor of sourdough rye bread crumb, Lebensmittelwissenschaft & Technologie, 22, 141 Hansen, 1989, Flavour production and acidification of sourdoughs in relation to starter culture and fermentation temperature, Lebensmittel Wissenschaft & Technologie, 22, 145 Hansen, 1994, Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts, Zeitschrift fuer Lebensmitteluntersuchung und -Forschung, 198, 202, 10.1007/BF01192596 Hansen, 2002, Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making, European Food Research and Technology, 214, 33, 10.1007/s00217-001-0417-6 Hofmann, 2000, Formation of aroma-active Strecker aldehydes by a direct oxidation of Amadori compounds, Journal of Agricultural and Food Chemistry, 48, 4301, 10.1021/jf000076e Hofmann, 2003, Auf den Geschmack gekommen—Die molekulare Welt des Lebensmittelgenusses, Chemie in unserer Zeit, 6, 388 Jacob, 1997 Kirchhoff, E. (2000). Characterisation of key aroma compounds in rye bread—influence of technological steps and dough drying on changes in volatile concentrations. PhD Thesis, Faculty of Chemistry, Technical University of Munich, Munich, Germany. Kirchhoff, 2001, Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, Journal of Agricultural and Food Chemistry, 49, 4304, 10.1021/jf010376b Kirchhoff, 2002, Quantitation of odor-active compounds in rye flour and rye sourdough using a stable isotope dilution assay, Journal of Agricultural and Food Chemistry, 50, 5378, 10.1021/jf020236h 1983, Vol. 5B, 791 Lund, 1989, The influence of dough yield on acidification and production of volatiles in sourdoughs, Lebensmittel-Wissenschaft & Technologie, 22, 150 Lund, 1987, The influence of yeast and sourdough fermentation on volatile compounds in rye bread crumb, 185 Maga, 1974, Bread flavour, CRC Critical Reviews Food Technology, 5, 55, 10.1080/10408397409527171 Maga, 1978, Cereal volatiles: a review, Journal of Agriculture and Food Chemistry, 32, 964, 10.1021/jf00125a002 Mantynen, 1999, A polyphasic study on the taxonomic position of industrial sour dough yeasts, Systematic and Applied Microbiology, 22, 87, 10.1016/S0723-2020(99)80031-9 Martinez-Anaya, 1994, Regulation of acetic acid production by homo- and heterofermentative lactobacilli in whole-wheat sour-doughs, Zeitschrift fuer Lebensmitteluntersuchung und -forschung, 199, 186, 10.1007/BF01193440 Martinez-Anaya, 1990, Microflora of the sour dough of wheat-flour bread. 14. Changes in volatile compounds during fermentation of doughs prepared with pure microorganisms and their mixtures, Zeitschrift fuer Lebensmitteluntersuchung und -forschung, 190, 126, 10.1007/BF01193482 Rani, 2001, Distribution of enzymes in wheat flour mill streams, Journal of Cereal Science, 34, 233, 10.1006/jcrs.2000.0393 Roecken, 1992, Controlled production of acetic acid in wheat sour doughs, Zeitschrift fuer Lebensmitteluntersuchung und -forschung, 195, 259, 10.1007/BF01202806 Rosenquist, H., Hansen, H. (1998).The antimicrobial effects of organic acids, sourdough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread. Journal of Applied Microbiology, 85, 621–631. Rothe, 1974 Schieberle, 1993, Studies on the flavor of roasted sesame seeds, 343 Schieberle, 1995, New developments in methods for analysis of volatile compounds and their precursors, 403 Schieberle, 1996, Intense aroma compounds—useful tools to monitor the influence of processing and storage on bread aroma, Advances in Food Science (CMTL), 18, 237 Schieberle, 1987, Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis, Zeitschrift fuer Lebensmitteluntersuchung und -forschung, 185, 111, 10.1007/BF01850088 Shewry, 2002, Morphology and chemistry of the rye grain, 69 Spicher, 1980, Die mikroflora des sauerteiges. XI. Mitteilung. Der Einfluss der Temperatur auf die Lactat/Acetatbildung in mit heterofermentativen Milchsäurebakterien angestellten Sauerteigen, Zeitschrift fuer Lebensmitteluntersuchung und -forschung, 171, 437, 10.1007/BF01907235 Spicher, 1999 Steinhaus, 2003, Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA), Journal of Agricultural and Food Chemistry, 51, 7100, 10.1021/jf0347057 Torner, 1992, Headspace flavor compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs, International Journal of Food Microbiology, 15, 145, 10.1016/0168-1605(92)90143-Q Vogel, 2002, Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem, Antonie van Leeuwenhoek International Journal of General and Molecular Microbiology, 81, 631, 10.1023/A:1020530227192 Wood, 1996