Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.
The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.
Pozo-Bayón
Maria Angeles
MA
UMR-Flavic INRA/ENESAD, 17 Rue Sully BP, 86510 Dijon Cedex, France.
Ruíz-Rodríguez
Alejandro
A
Pernin
Karine
K
Cayot
Nathalie
N
D002849:Chromatography, Gas / Q000379:methods; D004531:Eggs; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012903:Smell; D014835:Volatilization
D005421:Flavoring Agents