Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, key aroma-active compounds in volatile fractions obtained from three different rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified stable isotope and analyzed odor activity values (OAVs) respectively. Results Findings revealed 40 with (FD) factor ranges 2–1024. Of these, 22 (FD ≥ 16) assays (SIDA). Subsequent 14 OAVs 1 highest concentrations for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal acetoin Two recombination models bagels (i.e. 24 h 48 bagels) showed similarity to corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) 4-hydroxy-2,5-dimethyl-3(2H)-furanone, compounds. Additionally, acetic acid, butanoic 2-phenylethanol (honey-like), 3-methylbutanoic 2/3-methylbutanal, vanillin, 3-methylbutanol, methional also important odorants bagel. Conclusion Whilst long, fermented exhibited roasty, malty, buttery, baked potato-like, smoky biscuit-like notes, control produced similar but less intense notes.