Sourdough bread is considered by many to be an everyday delicacy
Ten key tastants and eleven odors. Sourdough bread is considered by many to be an everyday delicacy Researchers at the Technical University of Munich (TUM) have succeeded in decoding the flavor and aroma of sourdough bread. Their measurements and analyses at the molecular level revealed ten key tastants, and eleven key aroma odorants, which could be used to reproduce the characteristic essence of sourdough breadcrumb. In their investigations the researchers from the Professorship for Food Chemistry and Molecular Sensory Science at the TUM School of Life Sciences used what is called the sensomics concept, a combination of instrumental-analytical techniques and sensory analyses. First author Laura Eckrich, who conducted the project as part of her doctoral thesis, expects the new findings to benefit the baking industry: "We hope our findings and the quantification method we developed will help bakers achieve a consistent quality in their sourdoughs. For example, they can actively prevent the bread from becoming too sour." Salt as an important and problematic ingredient. In addition to sodium chloride, which is added to the bread in the form of table salt, researchers identified lactic acid and acetic acid as particularly definitive tastants.
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