Martin-Garcia, Alba published the artcileChanges in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees, Category: esters-buliding-blocks, the main research area is Cava lees wheat sourdough volatile profile; Cava lees; HS-SPME-GC-MS; sourdough; volatile compounds; wine by-product.
The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation Cava lees are a sparkling wine byproduct formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0-2% weight/weight) on sourdough volatile compounds to re-valorize this byproduct of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60°C, 15 min of equilibrium, and 30 min of extraction It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcs., acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and Et hexanoate.
Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics