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Open AccessArticle
Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose
1
Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
2
Institute of Bioscience and Bioresources (CNR-IBBR), National Research Council URT Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
3
Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy
4
Industrial Engineering School, University of Extremadura, 06006 Badajoz, Spain
5
Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06006 Badajoz, Spain
*
Author to whom correspondence should be addressed.
Chemosensors 2025, 13(5), 187; https://doi.org/10.3390/chemosensors13050187 (registering DOI)
Submission received: 11 April 2025
/
Revised: 13 May 2025
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Accepted: 14 May 2025
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Published: 17 May 2025
Abstract
The quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatography–mass spectrometry (SPME-GC-MS) to characterize the dough’s volatile profile. A clear correlation was observed between microbial dynamics, pH reduction (from 5.8 to 3.8), and the evolution of volatile compounds, with notable increases in acetic acid (up to 12.75%), ethanol (11.95%), and fruity esters such as isoamyl acetate (33.33%). Linear discriminant analysis (LDA) explained 96.31% of the total variance in a single component, successfully separating the fermentation stages. An artificial neural network discriminant analysis (ANNDA) model achieved 95% accuracy in the validation phase. These results confirm the E-nose’s ability to track biochemical transformations in real time and identify optimal fermentation points. This approach enhances quality control and sensory standardization in sourdough-based bakery products.
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MDPI and ACS Style
Poeta, E.; Núñez-Carmona, E.; Sberveglieri, V.; Lozano, J.; Sánchez, R.
Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose. Chemosensors 2025, 13, 187.
https://doi.org/10.3390/chemosensors13050187
AMA Style
Poeta E, Núñez-Carmona E, Sberveglieri V, Lozano J, Sánchez R.
Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose. Chemosensors. 2025; 13(5):187.
https://doi.org/10.3390/chemosensors13050187
Chicago/Turabian Style
Poeta, Elisabetta, Estefanía Núñez-Carmona, Veronica Sberveglieri, Jesús Lozano, and Ramiro Sánchez.
2025. "Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose" Chemosensors 13, no. 5: 187.
https://doi.org/10.3390/chemosensors13050187
APA Style
Poeta, E., Núñez-Carmona, E., Sberveglieri, V., Lozano, J., & Sánchez, R.
(2025). Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose. Chemosensors, 13(5), 187.
https://doi.org/10.3390/chemosensors13050187
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