Low-temperature fermentation can promote the synthesis of aromatic substances, increase and retain more volatile aroma components these characteristics are widely used in a variety of fermentation products.Results showed that low-temperature fermentation could significantly reduce the content of alcohols, aldehydes, and volatile acids compared to normal temperature, affect nitrogen uptake, and produce rich aromatic substances and ferrozinc-type acetate aroma substances.In this study, the flavor components and aroma components of five kinds of bread fermentation were analyzed by quantitative descriptive analysis combined with GC-MS, the data showed that the sensory quality of bread produced by low-temperature medium-seed fermentation was significantly better than that by normal-temperature fermentation, it included phenylethanol, 2-methylhexanoic acid, phenethyl acetate acid, α-ethylenetyl-phenylethanal, and so on.Phenylethanol content was the highest, so phenylethanol may be an important component of bread aroma.Therefore, low-temperature fermentation is significant to obtain higher sensory quality of bread and other fermented foods.It also lays a theoretical foundation for the application of low-temperature Saccharomyces cerevisiae and low-temperature production of bread.
YANG Yongjing
,
REN Jingyi
,
LI Zhengda
,
CAI Linya
,
YUAN Zixi
,
REN Xinru
,
WANG Zhen
. Analysis of characteristic aroma substances in low temperature fermented bread by quantitative descriptive analysis and gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2025
, 51(6)
: 300
-305
.
DOI: 10.13995/j.cnki.11-1802/ts.039329
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