Effects of Lactic Acid Bacteria Fermentation on the Odor Characteristics of Steamed Bread
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Abstract:
In order to better understand the effects of different lactic acid bacteria’ fermentation on the odor characteristics of steamed bread, the flavor components of bread fermented by 9 strains lactic acid bacteria separately were detected by using electronic nose technology. The response values obtained by electronic nose were analyzed by the principal component analysis (PCA). The PCA analysis showed 9 batches of steamed bread samples could be obviously distinguished. According to different lactic acid fermentation type, the samples can be divided into three categories in the PCA diagram. The odor characteristics of the steamed bread samples fermented with obligately homofermentative organisms were significantly different from other two kinds of samples, and the odor characteristic of obligately heterofermentative samples were similar with facultatively heterofermentative samples. Through the sensory evaluation and the establishment of the flavor model, this work aimed to explore the specific odor of steamed bread fermented with different types of lactic acid bacteria, and to provide reference for the quick identification and the odor objectification of steamed breads.
