Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
Robert Rusinek,
Marzena Gawrysiak-Witulska,
Aleksander Siger,
Anna Oniszczuk,
Aneta A. Ptaszyńska,
Jarosław Knaga,
Urszula Malaga-Toboła,
Marek Gancarz
Affiliations
Robert Rusinek
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Marzena Gawrysiak-Witulska
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
Aleksander Siger
Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, Poland
Anna Oniszczuk
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Aneta A. Ptaszyńska
Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
Jarosław Knaga
Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland
Urszula Malaga-Toboła
Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland
Marek Gancarz
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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.
