Model studies on retention of added volatiles during breadcrumb production.
Breadcrumb samples were prepared with a range of volatile compounds at known concentrations. The retention of these volatiles was assessed via solvent extraction and quantification by gas chromatography-mass spectrometry. Volatile loss during processing was shown to be substantial and dependent upon the compound's vapor pressure. The influence of initial concentration levels on the retention of volatiles was linear within the bounds of the experimental concentrations (0-300 mg/kg). Comparison of volatile concentration at various stages throughout the production process (by headspace analysis) showed that the greatest losses occurred during the processing stages that involved heat, namely, microwave heating and drying. The production of samples by freeze drying showed an increased average retention of 17% as compared to fluidized bed drying and flat bed drying, which showed the highest volatile losses.
Dimelow
Christopher P
CP
Samworth Flavor Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Linforth
Robert S T
RS
Taylor
Andrew J
AJ
D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003890:Desiccation / Q000379:methods; D005421:Flavoring Agents / Q000032:analysis* / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005612:Freeze Drying; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008872:Microwaves; D009812:Odorants / Q000032:analysis*; D014835:Volatilization
D005421:Flavoring Agents