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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
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BMC Chemistry

ISSN: 2661-801X

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