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Table 5 Aroma models composition for bagels produced from 24 and 48 h cold fermentation

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

No. Compounds Concentrationb (μg kg−1)
BF24 BF48
1 Acetic acid 480 510
2 2,3-Butanedione (diacetyl) 11,800 12,950
3 2/3-Methyl butanal 321 434
4 Butanoic acid 201 317
5 Acetoina 1245 1276
6 3-Methyl butanol 1126 1364
7 3-Methylbutanoic acid 276 314
8 Methional 24 43
9 2-Acetyl-1-pyrroline 19 18
10 Benzaldehyde 920 1121
11 5-Methyl-2-furanmethanol 52 58
12 (Z)-4-Heptenal 135 234
13 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 347 453
14 Phenyl acetaldehyde 18 17
15 2-Phenyl ethanol 1134 1512
16 4-Vinyl-2-methoxyphenol 305 512
17 Vanillin 73 95
  1. aAcetoin was included in the model even though its threshold in starch was not found
  2. bEthanolic solutions of aroma compounds dissolved in free corn starch