Cereal Chem 63:369-372   |  VIEW ARTICLE
Relationships Between Sensory Flavor Evaluation and Gas-Chromatographic Profiles of French Bread.

Y. Hironaka. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

The effects of the fermentation conditions (final temperature of mixing, fermentation time, punching of dough, proofing time), formulated through an experiment of orthogonal L8 design, on the Japanese sensory evaluation of French bread produced by a straight-dough method, were investigated with the seven-grade, bipolar numerical scales method. The correlations between the results and the variety and amount of flavor compounds were also studied. The intensity of the fermented flavor was not affected by any of these fermentation conditions. The intensity of baked flavor and the preference flavor were increased by extending proofing time. Significant positive correlations between the preference flavor and amount of isobutylaldehyde, propylaldehyde, 2-butanone, and some unidentified compounds were found through sensory tests. Significant negative correlations were found between the preference and amount of ethyl alcohol and isobutyl alcohol.