The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
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概要
- 論文の詳細を見る
Flavor compounds in white bread have been analyzed by a static-headspace-type GC/MS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor compounds as assessed in the crumb and sensory scores of flavor in white bread. Principal component analysis (PCA) and analysis of variance (ANOVA) were applied to the peak area of total ion chromatogram as well as sensory scores of 8 sensory descriptors for flavor intensity. Although the results of instrumental analyses showed the superiority of fermentation time over mixing energy as the governing factor of white bread flavor, the results of statistical analyses for the scores of sensory evaluation showed the superiority of mixing energy over fermentation time. The difference in the governing factor was probably due to overestimation for the effect of alcohols on the flavor quality of white bread, especially ethanol derived from the fermentation process.
- 社団法人 日本食品科学工学会の論文
- 2009-03-01
著者
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ARAKI Tetsuya
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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SAGARA Yasuyuki
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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SAGARA Yasuyuki
Food-Kansei Communications Corp.
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Maeda Tatsuro
Research Center for Basic Science, Nisshin Seifun Group, Inc.
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Takeya Koji
Wheat Flour Institute Flour Millers Association
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Sagara Yasuyuki
Univ. Tokyo Tokyo Jpn
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Sagara Yasuyuki
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences Univers
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Sagara Yasuyuki
Food Kansei Communications
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Sagara Yasuyuki
Department Of Global Agricultural Science Graduate School Of Agricultural And Life Sciences The Univ
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IKEDA Gakuro
Ajinomoto Co. Inc.
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KIKUMA Shoko
Research Laboratories for Brewing, Kirin Holdings Company, Ltd.
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Maeda Tatsuro
Research Center For Basic Science Nisshin Seifun Group Inc.
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Sagara Yasuyuki
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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Kikuma Shoko
Research Laboratories For Brewing Kirin Holdings Company Ltd.
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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SAGARA Yasuyuki
Department of Agricultural Engineering, Faculty of Agriculture, The University of Tokyo
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