Crust aroma of baguettes - I. Key odorants of baguettes prepared in two different ways

The crusts of two white breads (French-type), differing in the flavour profiles owing to differences in both the amount of yeast and the dough-making process, were analysed by using instrumental and sensory methods. 2-Acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-butanedione, methional, (E)-2-nonenal, methylpropanal, and 2- and 3-methylbutanal were identified as key odorants of the baguette crusts. Quantitative measurements indicated that the more intense, roasty odour note of the baguette prepared with a higher amount of yeast was caused by a higher concentration of pyrroline. In contrast, the more intense malty note of the baguette prepared with pre-fermented dough was correlated with an increase in the malty smelling aldehydes methylpropanal, and 2- and 3-methylbutanal. (C) 1998 Academic Press.