Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes
The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography−olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2007-02, Vol.55 (4), p.1418-1426 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1426 |
|---|---|
| container_issue | 4 |
| container_start_page | 1418 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 55 |
| creator | Pozo-Bayón, Maria Angeles Ruíz-Rodríguez, Alejandro Pernin, Karine Cayot, Nathalie |
| description | The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography−olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compoundssome of them generated during baking and others added in the doughwere followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage. Keywords: Aroma compounds; sponge cake; dough formulation; SAFE, GC-O; cumulative headspace analysis; aroma release |
| doi_str_mv | 10.1021/jf062203y |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02668163v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>69013203</sourcerecordid><originalsourceid>FETCH-LOGICAL-a470t-5f95b1ea17c79f893815b9c4fc162ac18045b76ac682ceff97200412106b913a3</originalsourceid><addsrcrecordid>eNqFkVFv0zAQxyMEYmXwwBcAv4DEQ-DOjh3nsVQbndQJRrZn6-raXbo07uJkYi98dlJatSAh8WTp7qff-e6fJK8RPiJw_LTyoDgH8fgkGaHkkEpE_TQZwdBMtVR4kryIcQUAWubwPDnBnGdCFXqU_LxofN27xjoWPDtbLiMLDetuHRu3YU1sEtabEKuuGqoDQKzchGbp2ITuHKNm8Tf93dWOomNVwy7DwtWs7PpF5X47z2t6CK1b_GmIL5NnnuroXu3f0-Tm_Ox6Mk1nX79cTMazlLIculT6Qs7REeY2L7wuhEY5L2zmLSpOFjVkcp4rskpz67wvcg6QIUdQ8wIFidPkw857S7XZtNWa2kcTqDLT8cxsa8CV0qjEAw7s-x27acN972Jn1lW0rq6pcaGPRhWAYrj2f0EOWSGQi-N024YYW-cPX0Aw2wTNIcGBfbOX9vO1WxzJfWQD8G4PULRU-5YaW8Ujp6UUGrZrpDuuip37cehTe2dULnJprr-VZno1_ayvSjSXA_92x3sKhpbt4Lwp-SACyCWgFsfJZKNZhb5thsj-scIvj-7EZg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>20493123</pqid></control><display><type>article</type><title>Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Pozo-Bayón, Maria Angeles ; Ruíz-Rodríguez, Alejandro ; Pernin, Karine ; Cayot, Nathalie</creator><creatorcontrib>Pozo-Bayón, Maria Angeles ; Ruíz-Rodríguez, Alejandro ; Pernin, Karine ; Cayot, Nathalie</creatorcontrib><description>The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography−olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compoundssome of them generated during baking and others added in the doughwere followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage. Keywords: Aroma compounds; sponge cake; dough formulation; SAFE, GC-O; cumulative headspace analysis; aroma release</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf062203y</identifier><identifier>PMID: 17243698</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>baking ; Biological and medical sciences ; Cereal and baking product industries ; Chromatography, Gas - methods ; Egg and egg product industries ; Eggs ; flavored sponge cakes ; Flavoring Agents - analysis ; flavorings ; food additives ; Food Analysis ; food composition ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Humans ; ingredients ; leavening agents ; Life Sciences ; odor compounds ; Odorants - analysis ; Smell ; sponge cakes ; volatile organic compounds ; Volatilization</subject><ispartof>Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1418-1426</ispartof><rights>Copyright © 2007 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a470t-5f95b1ea17c79f893815b9c4fc162ac18045b76ac682ceff97200412106b913a3</citedby><cites>FETCH-LOGICAL-a470t-5f95b1ea17c79f893815b9c4fc162ac18045b76ac682ceff97200412106b913a3</cites><orcidid>0000-0003-1740-2025</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf062203y$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf062203y$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,780,784,885,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18553801$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17243698$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02668163$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Pozo-Bayón, Maria Angeles</creatorcontrib><creatorcontrib>Ruíz-Rodríguez, Alejandro</creatorcontrib><creatorcontrib>Pernin, Karine</creatorcontrib><creatorcontrib>Cayot, Nathalie</creatorcontrib><title>Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography−olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compoundssome of them generated during baking and others added in the doughwere followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage. Keywords: Aroma compounds; sponge cake; dough formulation; SAFE, GC-O; cumulative headspace analysis; aroma release</description><subject>baking</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Chromatography, Gas - methods</subject><subject>Egg and egg product industries</subject><subject>Eggs</subject><subject>flavored sponge cakes</subject><subject>Flavoring Agents - analysis</subject><subject>flavorings</subject><subject>food additives</subject><subject>Food Analysis</subject><subject>food composition</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>ingredients</subject><subject>leavening agents</subject><subject>Life Sciences</subject><subject>odor compounds</subject><subject>Odorants - analysis</subject><subject>Smell</subject><subject>sponge cakes</subject><subject>volatile organic compounds</subject><subject>Volatilization</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkVFv0zAQxyMEYmXwwBcAv4DEQ-DOjh3nsVQbndQJRrZn6-raXbo07uJkYi98dlJatSAh8WTp7qff-e6fJK8RPiJw_LTyoDgH8fgkGaHkkEpE_TQZwdBMtVR4kryIcQUAWubwPDnBnGdCFXqU_LxofN27xjoWPDtbLiMLDetuHRu3YU1sEtabEKuuGqoDQKzchGbp2ITuHKNm8Tf93dWOomNVwy7DwtWs7PpF5X47z2t6CK1b_GmIL5NnnuroXu3f0-Tm_Ox6Mk1nX79cTMazlLIculT6Qs7REeY2L7wuhEY5L2zmLSpOFjVkcp4rskpz67wvcg6QIUdQ8wIFidPkw857S7XZtNWa2kcTqDLT8cxsa8CV0qjEAw7s-x27acN972Jn1lW0rq6pcaGPRhWAYrj2f0EOWSGQi-N024YYW-cPX0Aw2wTNIcGBfbOX9vO1WxzJfWQD8G4PULRU-5YaW8Ujp6UUGrZrpDuuip37cehTe2dULnJprr-VZno1_ayvSjSXA_92x3sKhpbt4Lwp-SACyCWgFsfJZKNZhb5thsj-scIvj-7EZg</recordid><startdate>20070221</startdate><enddate>20070221</enddate><creator>Pozo-Bayón, Maria Angeles</creator><creator>Ruíz-Rodríguez, Alejandro</creator><creator>Pernin, Karine</creator><creator>Cayot, Nathalie</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0003-1740-2025</orcidid></search><sort><creationdate>20070221</creationdate><title>Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes</title><author>Pozo-Bayón, Maria Angeles ; Ruíz-Rodríguez, Alejandro ; Pernin, Karine ; Cayot, Nathalie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a470t-5f95b1ea17c79f893815b9c4fc162ac18045b76ac682ceff97200412106b913a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>baking</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Chromatography, Gas - methods</topic><topic>Egg and egg product industries</topic><topic>Eggs</topic><topic>flavored sponge cakes</topic><topic>Flavoring Agents - analysis</topic><topic>flavorings</topic><topic>food additives</topic><topic>Food Analysis</topic><topic>food composition</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>ingredients</topic><topic>leavening agents</topic><topic>Life Sciences</topic><topic>odor compounds</topic><topic>Odorants - analysis</topic><topic>Smell</topic><topic>sponge cakes</topic><topic>volatile organic compounds</topic><topic>Volatilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pozo-Bayón, Maria Angeles</creatorcontrib><creatorcontrib>Ruíz-Rodríguez, Alejandro</creatorcontrib><creatorcontrib>Pernin, Karine</creatorcontrib><creatorcontrib>Cayot, Nathalie</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pozo-Bayón, Maria Angeles</au><au>Ruíz-Rodríguez, Alejandro</au><au>Pernin, Karine</au><au>Cayot, Nathalie</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2007-02-21</date><risdate>2007</risdate><volume>55</volume><issue>4</issue><spage>1418</spage><epage>1426</epage><pages>1418-1426</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography−olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compoundssome of them generated during baking and others added in the doughwere followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage. Keywords: Aroma compounds; sponge cake; dough formulation; SAFE, GC-O; cumulative headspace analysis; aroma release</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17243698</pmid><doi>10.1021/jf062203y</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-1740-2025</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1418-1426 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02668163v1 |
| source | MEDLINE; American Chemical Society Journals |
| subjects | baking Biological and medical sciences Cereal and baking product industries Chromatography, Gas - methods Egg and egg product industries Eggs flavored sponge cakes Flavoring Agents - analysis flavorings food additives Food Analysis food composition Food engineering Food industries Fundamental and applied biological sciences. Psychology Humans ingredients leavening agents Life Sciences odor compounds Odorants - analysis Smell sponge cakes volatile organic compounds Volatilization |
| title | Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T02%3A44%3A51IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Influence%20of%20Eggs%20on%20the%20Aroma%20Composition%20of%20a%20Sponge%20Cake%20and%20on%20the%20Aroma%20Release%20in%20Model%20Studies%20on%20Flavored%20Sponge%20Cakes&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Pozo-Bay%C3%B3n,%20Maria%20Angeles&rft.date=2007-02-21&rft.volume=55&rft.issue=4&rft.spage=1418&rft.epage=1426&rft.pages=1418-1426&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf062203y&rft_dat=%3Cproquest_hal_p%3E69013203%3C/proquest_hal_p%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=20493123&rft_id=info:pmid/17243698&rfr_iscdi=true |