May 20/Journal of Technology -- According to a study from Saitama, Japan, "Flavor compounds in white bread have been analyzed by a static-headspace-type GUMS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor compounds as assessed in the crumb and sensory scores of flavor in white bread."

"Principal component analysis (PCA) and analysis of variance (ANOVA) were applied to the peak area of total ion chromatogram, as well as sensory scores of eight sensory descriptors for flavor intensity. Although the results of instrumental analyses showed the superiority of fermentation time over mixing energy as the governing factor of white bread flavor, the results of statistical analyses for the scores of sensory evaluation showed the superiority of mixing energy over fermentation time," wrote T. Maeda and colleagues.

The researchers concluded, "The difference in the governing factor was probably due to overestimation for the effect of alcohols on the flavor quality of white bread, especially ethanol derived from the fermentation process."

Maeda and colleagues published the results of their research in Food Science and Technology Research ("The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread." Food Science and Technology Research, 2009;15(2):117-126).

For additional information, contact T. Maeda, Nisshin Seifun Group Inc., Research Center Basic Science, 5-3-1 Tsurugaoka, Fujimino, Saitama 3568511, Japan.

From the May 26, 2009, Prepared Foods E-dition