Wheat bread aroma compounds in crumb and crust: A review

TL;DR: In this paper, a review focused on gathering literatures of thermally treated food is presented, which are largely responsible for the development of color, taste and especially aroma of food.

TL;DR: Strains of diverse species are new candidate functional starter cultures, offering opportunities beyond the conventional use of baker's yeast, which can potentially lead to nutritional and safety advantages.

TL;DR: It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth, and should be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods.

TL;DR: A review of the state-of-the-art of current fermentation strategies for sourdough production can be found in this paper, with a particular focus on the use of non-flour ingredients.

TL;DR: Current scientific interest in the Ehrlich pathway is supported by increased demands for natural flavor compounds such as isoamyl alcohol and 2-phenylethanol, which can be produced from amino acids in yeast-based bioconversion processes, as well as by the need to control flavor profiles of fermented food products.

TL;DR: A review of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like color, flavour and nutritional value is given in this paper.

TL;DR: The potential of sourdough baking remains to be developed through specifications and optimisations of process conditions and introduction of exogenous enzymes and other ingredients as discussed by the authors, however, successful new product development requires an understanding of variations in carbohydrates' metabolism, roles of endogenous enzymes and interactions of microorganisms for generation of nonvolatile and volatile flavour compounds.

TL;DR: In this article, a technique de chromatographie gazeuse sur colonne capillaire and spectrometrie de masse basee on le rapport isotopique des composes de la pyrazine marques ou non au deuterium.