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Table 2 Aroma compounds identified in cold fermented and control bagels

From: Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

No. Compounda Retention index on DB-5 Retention index on FFAP Odour descriptionb Fractions FD
CB
FD
BF24
FD
BF48
Identification method
1 Acetic acid 605 1443 Sweaty A 32 64 64 MS/RI/O/ST
2 2,3-Butanedione (diacetyl) 606 993 Buttery NB 128 512 1024 MS/RI/O/ST
3 1-Butanol 636 1179 Sweaty/buttery NB 4 4 8 MS/RI/O/ST
4 2/3-Methylbutanal 647 936 Malty NB 8 16 16 MS/RI/O/ST
5 Propionic acid 668 1540 Sweaty/pungent A 8 8 8 MS/RI/O/ST
6 Butanoic acid 718 1619 Sweaty A 16 64 64 MS/RI/O/ST
7 Acetoin 720 1275 Buttery NB 16 128 128 MS/RI/O/ST
8 3-Methyl butanol 769 1067 Malty NB 32 32 32 MS/RI/O/ST
9 2,3-Hexanedione 792 ND ND NB ND ND ND MS/RI/ST
10 Furfural 826 1457 Bread-like NB 16 16 16 MS/RI/O/ST
11 2-Methyl pyrazine 827 1298 Nutty, roasty NB 32 32 32 MS/RI/O/ST
12 2/3-Methylbutanoic acid 831 1661 Sweaty A 16 64 128 MS/RI/O/ST
13 Isoamyl acetate 878 1124 Fruity NB 8 16 16 MS/RI/O/ST
14 2-Heptanone 889 1182 ND NB ND ND ND MS/RI/ST
15 Heptanol 896 1174 Citrusy NB 2 4 8 MS/RI/O/ST
16 Methional 919 1449 Baked potato NB 256 256 256 MS/RI/O/ST
17 2-Acetyl-1-pyrroline 922 1331 Roasty NB 256 256 256 MS/RI/O/ST
18 Benzaldehyde 936 1196 Almond-like NB 16 32 32 MS/RI/O/ST
19 5-Methyl-2-furanmethanol 953 1723 Bread like NB 8 8 8 MS/RI/O/ST
20 (Z)-4-Heptenal 960 1287 Biscuit-like NB 8 16 32 MS/RI/O/ST
21 Hexanoic acid 961 1842 Sweaty A 4 8 8 MS/RI/O/ST
22 1-Heptanol 970 ND ND NB ND ND ND MS/RI/ST
23 1-Octen-3-one 971 1297 Mushroom-like NB 2 4 4 MS/RI/O/ST
24 2,3,5-Trimethylpyrazine 985 1395 Broth-like NB 2 4 4 MS/RI/O/ST
25 2-Pentyl furan 992 ND Fruity, sweet NB 4 4 8 MS/RI/O/ST
26 Acetyl pyrazine 1020 1662 Toast NB 16 16 32 MS/RI/O/ST
27 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 1022 2038 Sweet/caramel A 128 512 1024 MS/RI/O/ST
28 Benzyl alcohol 1039 1866 Sweet/flowery NB 8 16 16 MS/RI/O/ST
29 Phenyl acetaldehyde 1042 1653 Honey, rose NB 16 16 16 MS/RI/O/ST
30 Heptanoic acid 1077 1949 Rancid A 2 8 8 MS/RI/O/ST
31 2-Phenyl ethanol 1136 1911 Honey-like NB 16 16 16 MS/RI/O/ST
32 (E)-2-Nonenal 1164 1568 Fatty, green NB 8 8 8 MS/RI/O/ST
33 Octanoic acid 1182 2047 Fatty, soapy A 16 32 32 MS/RI/O/ST
34 Ethyl octanoate 1194 1428 Fruity, fatty NB 8 8 8 MS/RI/O/ST
35 Decanol 1269 ND Fatty NB 4 8 8 MS/RI/O/ST
36 Ethyl nonanoate 1296 ND Fruity, tropical NB 4 4 4 MS/RI/O/ST
37 (E,E)-2,4-Decadienal 1313 1684 Fatty NB 2 4 8 MS/RI/O/ST
38 4-Vinyl-2-methoxyphenol 1317 2174 Smoky A 16 32 32 MS/RI/O/ST
39 4,5-Epoxy-(E)-2-decenal 1360 1970 Metallic NB 4 8 8 MS/RI/O/ST
40 Vanillin 1410 2601 Vanilla-like A 256 256 256 MS/RI/O/ST
  1. ND not detected, CB control bagel, BF24 24 h fermented bagel, BF48 48 h fermented bagel, NB neutral basic fraction, A acidic fraction
  2. a Compound identified by comparison of its odour quality and intensity, retention indices on capillaries DB-5 and FFAP as well as mass spectra in EI with data of reference compounds. MS, RI, O, ST represents mass spectra, retention indices, olfactometry and standard odorants respectively
  3. b Odour quality as perceived at the sniffing port