A methodology for characterization of volatile and aromatic profile of dry sourdough and their related bread

International audienceCombine different type of analyses permit to obtain a stronger understanding of product aromatical characteristics. Differences in volatiles composition imply sensorial differences. We can notice that the differences in the malty and fermentative odors mentioned in the profile are also found in the GC-O results. But the contrary is also true so there is not a linear correlation between the product odor profile and the volatiles odors. That could be explain by the interaction phenomenon between volatiles and by the matrix effect. This methodology combined analytical and sensorial results in order to understand the odor formation during the sourdough and bakery process. Apply different analytical and sensorial techniques in order to understand the volatiles composition and the consequences on the aromatic profile of dry-sourdough (DSD) and the corresponding dry-sourdough-bread (DSD-bread). Objectives There is high differences in DSD and DSD-bread volatiles chemical class repartition. The DSD-bread is characterized by a major part of alcohols issue of the yeast fermentation, and the DSD is characterized by a major part of acids which are evaporated during bakery. The DSD volatiles composition is more equilibrated for an higher total area but less compounds than the DSD-bread. Sensorial characterization by odor-profile The profile sessions point out that-as for the GC-O session-there is some similarities between DSD and DSD-bread crumb odors and some differences. Indeed they present the same global intensity, "sweet" and "salt/fat" score but the DSD odor is more "acidic/fermentative" and more "malty" than the DSD-bread odor which is more complex. The GC-O sessions highlight more odorous zone for DSD than DSD-Bread. There is some similarity between DSD and DSD-bread, as the score of "animal, mould/hearthy, flowery and fruity", but also some differences as the DSD seems to be more "fermentative", more "sweet" and more "malty" than the DSD-bread which presents a more diversified profile. Panel formation 12 judges trained to the identification of odors and the use of 4 points intensity scale (0: none , 1: low , 2 : medium, 3: strong). Analysis of DSD and the corresponding DSD-bread. For the study of DSD-bread odor, the crumb and the crust were separately evaluated. Profile training and sessions 3 sessions of odor-description generation. 5 training session for the DSD and the DSD-bread. 3 profile sessions for DSD and DSD-bread. 4,5 g DSD or mixed DSD-bread vial 125 mL Stirring bar CAR/PDMS fiber (75 µm, 1cm