Tahıl ürünlerinde aroma maddeleri: I. Ekmek

Ekmek aroması, pek çoğu koku karakterinde olan birçok bileşenin karışımından oluşmaktadır. 6-asetiltetrahidropiridin ve 2-asetil-l-pirolin ekmek kabuğunun kızarmış hissini veren önemli koku maddeleri olurken, 2-feniletanol, 2-nonenal ve 2,4-dekadienal ekmek içinin güçlü aröma maddeleri olarak teşhis edilmişlerdir. 2,3-butanedion, metlıional, 4-hidroksi-2,3-dimetil-3 (2H)-furanon, 2 ve 3-metil bütirik asit ve (E)-2-nonenal ise ekmek kızartıldığı zaman oluşan atoma maddeleridir. Formülasyonda kullanılan ingredientler, fermentasyon işlemi, pişirme, bayatlama, fırın yakıt maddesi, ekmek yapma yöntemi ve ekmek büyüklüğü ile şekli ekmek aramasını etkileyen önemli faktörlerdir.

Flavor compounds in cereal product: I. Bread

Aroma of wheat bread is formed mixture of a lot of compounds. While: 6-acetyltetrahydropyridine and 2-acetyl-l-pyrolline is the most important odorants of the roasty note of the wheat bread crust, 2-phenylethanol, 2-nonenal and 2,4-decadienal has been identified to be aroma compounds in wheat bread crumb. However, 2,3-butanedion, methiorial, 4-hidroksi-2,3-dimethyl-3(2H)-furanon, 2 and 3-methyl butiric acid and (E)-2-nonenal is aroma compounds that formed when bread is toasted. Ingredients, fermentation process, cooking, stealing, fuel type of oven, breadmaking method, shape and greatness of bread is important factors effecting aroma of bread.

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