Comparative evaluation of the composition of aroma forming substances in starter cultures and grain bread based on them

Abstract

This  article  presents  the  results  of  studies  of  the  quantitative  and  qualitative  composition  of  flavor forming  substances  in  thick,  dry  starter  cultures  and  grain  bread  based  on  them. The  aroma  of  the  samples  was  evaluated  on  the «MAG-8»  odor  analyzer  (manufactured  in  Russia)  with  the  «electronic  nose»  methodology  by  using  8  sensors  based  on  piezo quartz  resonators  of  the  OAV  type  with  a  base  oscillation  frequency  of  10  MHz  with  different  film  sorbents  on  the  electrodes. It  was  revealed  that  when  drying  thick  semi-finished  products,  the  intensity  of their  aroma  significantly  decreased,  and  there  were  no  significant  changes  in  the  qualitative  composition. Thick starter  cultures  from  bioactivated  wheat,  hop  compositions  and  products  prepared  on  their  basis  had  the  highest  content  of  aroma forming  substances.