Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.

摘要: This paper presents the analyses of effect fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with addition 3% fruit fiber, following common procedures. After baking, contained control and breads supplemented cranberry, apple, chokeberry were determined. SPME/GC-MS technique used for identification odor profile, electronic nose Agrinose (e-nose) to assess intensity aroma. results revealed profile each experimental variant, which correlated responses nose. indicate that compound depends influences Moreover, terms their amount type, as well interaction active surface electrochemical sensors, specific exclusively additive case.