The potential of aromatic extracts to enhance the sensory perception of bread
Artigo de Conferência
Visão geral
Pesquisas
Ver Todos
Visão geral
resumo
Aromas are widely recognized for influencing human stimulation, mood and, consequently, choices and
decisions [1]. This work aims to study the extracts of Rosmarinus of icinalis L. leaves and Prunus dulcis
(Mill.) D. A. Webb fruits as food ingredients.
The extracts were obtained by SFE-CO2technology. Three sample groups were prepared: i) bread
containing rosemary extract (40 μL/Kg of bread) ii) bread containing almond extract (10 μL/Kg of bread),
and iii) bread without any functionalizing element (control sample). The samples were cooked in industrial
ovens and the perception of the cooked products was evaluated by acceptability tests. The nutritional
profile (protein, ash, fat, carbohydrate and energy content) was determined using official methodologies for
the analysis of food products (AOAC). The chemical profile was evaluated, determining free sugars by
HPLC-RI, fatty acids by GC-FID, and the most abundant terpene molecules (D-limonene and eucalyptol)
by HS SPME-GC-MS.
The results showed a very similar nutritional profile in all tested samples. The moisture presented values of
40%, the protein content varied between 6.4 and 6.8 g/100g fresh weight (fw), the amount of ash was about
1 g/100g fw, and the lipid content was on average 0.15 g/100g fw. Considering the fiber concentration, the
values ranging between 3 and 4%, being higher in the control sample. In chemical composition, fructose,
glucose and maltose were detected in sugar profile, and in fatty acids composition the polyunsaturated fatty
acids were the most abundant in all cases. Regarding the terpene composition of bread crust and crumb
samples, the aroma molecules of P. dulcis fruit were manly detected in the crumb samples, with this
behavior persisting over the time. Moreover, R. of icinalis molecules were firstly detected (t0) in the bread
crust, but after 4 hours (t4), they were identified in crumbs. The inclusion of extracts improved consumer
assessment of the visual appearance, texture and overall acceptability of the breads.
In conclusion, this work emphasizes the importance of studying natural aromas as food ingredients to
improve the sensory perception of bread, maintaining their nutritional profile. It also represents as a
steppingstone for a new generation of foods under the olfactive marketing concept, validated in an
industrial context.
