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Open AccessCommunication

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

1
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
2
Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Science, Wojska Polskiego 28, 60-637 Poznań, Poland
3
Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, Poland
4
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
5
Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
6
Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Tomasz Marcin Dymerski
Sensors 2021, 21(8), 2812; https://doi.org/10.3390/s21082812
Received: 31 March 2021 / Revised: 15 April 2021 / Accepted: 15 April 2021 / Published: 16 April 2021
(This article belongs to the Special Issue Gas Sensors and Gas Chromatography for Analytical Applications)
This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined. The SPME/GC-MS technique was used for the identification of the odor profile, and the electronic nose Agrinose (e-nose) was used to assess the intensity of the aroma. The results of the analyses revealed the profile of volatile organic compounds in each experimental variant, which was correlated with responses of the electronic nose. The results indicate that the volatile compound profile depends on the bread additives used and influences the intensity of bread aroma. Moreover, the profile of volatile organic compounds in terms of their amount and type, as well as the intensity of their interaction with the active surface of the electrochemical sensors, was specific exclusively for the additive in each case. View Full-Text
Keywords: wheat bread; electronic nose; volatile organic compounds; gas chromatography-mass spectrometry; fruit-origin additives wheat bread; electronic nose; volatile organic compounds; gas chromatography-mass spectrometry; fruit-origin additives
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MDPI and ACS Style

Rusinek, R.; Gawrysiak-Witulska, M.; Siger, A.; Oniszczuk, A.; Ptaszyńska, A.A.; Knaga, J.; Malaga-Toboła, U.; Gancarz, M. Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread. Sensors 2021, 21, 2812. https://doi.org/10.3390/s21082812

AMA Style

Rusinek R, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Ptaszyńska AA, Knaga J, Malaga-Toboła U, Gancarz M. Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread. Sensors. 2021; 21(8):2812. https://doi.org/10.3390/s21082812

Chicago/Turabian Style

Rusinek, Robert; Gawrysiak-Witulska, Marzena; Siger, Aleksander; Oniszczuk, Anna; Ptaszyńska, Aneta A.; Knaga, Jarosław; Malaga-Toboła, Urszula; Gancarz, Marek. 2021. "Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread" Sensors 21, no. 8: 2812. https://doi.org/10.3390/s21082812

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