Crust aroma of baguettes II. Dependence of the concentrations of key odorants on yeast level and dough processing

Seven odorants causing the roasty, malty and fatty notes in the flavour profile of baguettes were quantified in the crust to clarify the effect of modifications of the baking process on the crust flavour. An increase in yeast level enhanced the concentration of the roasty smelling 2-acetyl-1-pyrroline. Fermentation of the dough at lower temperatures for a longer period favoured the formation of the malty smelling odorants methylpropanal and 2- and 3-methylbutanal as well as of methional, whereas the production of 1-octen-3-one and (E)-2-nonenal, which both together were responsible for fatty notes, was decreased. A higher energy input due to a prolongation of the kneading process reduced the concentrations of the odorants methylpropanal and 2- and 3-methylbutanal in the crust. (C) 1998 Academic Press.