Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FARAHMAND E.; RAZAVI S.H.; MOHTASEBI S.S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2020 | Volume:15 | Issue:3 Page(s): 59-68

Download Full-Text

Persian Verion

View:

346

Download:

Cites:

Information Journal Paper

Title

Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method

Author(s)

FARAHMAND E. | RAZAVI S.H. | MOHTASEBI S.S. | Issue Writer Certificate

Keywords

SourdoughQ2

FlavorQ1

Gas chromatographyQ1

HS-SPMEQ1

ɣ-nonalactoneQ1

Abstract

Background and Objectives: Sourdough processing is a well-known method to improve food Flavor. One of the most important lactic acid bacteria isolated from Sourdoughs is Lactobacillus sanfranciscensis. Because of the bacterial ability for acidification and liberation of the volatile compound precursors, it can strongly affect dough rheology and aromatic properties. In this study, the best conditions for production of ɣ-nonalactone (with fruity aroma) in Sourdough were investigated for the first time. Materials & Methods: To prepare Sourdough, a mixture of rye and barley flour and wheat bran was used. Fermentation was carried out using Lactobacillus sanfranciscensis ATCC 4332. Experiments were designed using response surface methodology and five factors, including time, temperature, dough yield and sorbitol and bran proportions. Volatiles were extracted from Sourdough using headspace solid-phase microextraction method. Extracted volatile compounds were measured using gas chromatograph coupled with a mass selective detector. Results: Effects of independent variables on ɣ-nonalactone production were modeled using central composite design. Experimental data were similar to the predicted data; therefore, results of this model were reliable. Based on the results, fermentation at 37 º C for 72 h with DY of 400, sorbitol of 6% and 20% of bran provided the most optimum conditions for the production of fruity aroma (26. 3 ppm). Conclusion: Investigation of the aromatic profile of Sourdough fermented by L. sanfranciscensis showed that this strain was capable of producing desirable aroma during fermentation. Based on the results, time and temperature included strong effects on production of ɣ-nonalactone. In comparison, dough yield did not include significant effects while addition of bran and sorbitol included mild effects.

Cites

No record.

References

No record.

Cite

APA: Copy

FARAHMAND, E., RAZAVI, S.H., & MOHTASEBI, S.S.. (2020). Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 15(3 ), 59-68. SID. https://sid.ir/paper/369326/en

Vancouver: Copy

FARAHMAND E., RAZAVI S.H., MOHTASEBI S.S.. Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;15(3 ):59-68. Available from: https://sid.ir/paper/369326/en

IEEE: Copy

E. FARAHMAND, S.H. RAZAVI, and S.S. MOHTASEBI, “Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 15, no. 3 , pp. 59–68, 2020, [Online]. Available: https://sid.ir/paper/369326/en

Related Journal Papers