Volatile Profile and Sensory Characteristics of Creams Used as Fillers of Bakery Products: Home made Egg Creams Vs Industrial Creams
Ramos, B.; Pinho, O.; Ferreira, I. M. P. L. V. O.
Italian Journal of Food Science 21(3): 255-268
2009
ISSN/ISBN: 1120-1770 Document Number: 245314
Volatile profiles of creams used as fillers of bakery products including home-made egg yolk creams and industrial creams were compared. A headspace solid phase microextraction method coupled with GC-MS was used. A total of 82 volatile compounds were identified. The volatile groups were aliphatic and alicyclic hydrocarbons (18), aldehydes (10), ketones (10), aromatic hydrocarbons (19), furans (6), alcohols (12), esters (3) and acids (4). The volatile profiles of home-made creams and industrial creams differed significantly. Chemometric analysis of the volatile data was successfully used to predict cream origin. The descriptive flavour profile of the different types of creams was elaborated. Pearson correlation was applied to flavour attributes and volatile compounds, but, few correlations were found, because several effects such as the presence of fat, starch and sweetness influenced aroma release.