Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Pauline Poinot (1, 2) , Joëlle Grua-Priol (1, 2) , Gaëlle Arvisenet (1, 2) , Cécile Rannou (1, 2) , Alain Le-Bail (3, 2) , Carole Prost (1, 2) , Michel Semenou (2, 4)

1 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
2 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
3 GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
4 StatSC - Statistique, Sensométrie et Chimiométrie

Head-space solid phase microextraction (HS-SPME) has been successfully applied to extract partially baked bread volatile compounds. During this study, three HS-SPME parameters (extraction time, extraction temperature, SPME fibre) were optimised on volatile compounds extraction thanks to a representativeness analysis. Results displayed that a CAR/PDMS or a CAR/PDMS/DVB fibre associated with a time of 30 min or 60 min and a temperature of 35 °C allowed obtaining odorant extracts representative of the bread odour. A flash profile was then carried out to highlight the different flavour perceptions which could exist between these four extracts even if they were close to the same bread odour. Completed by the analysis of their qualitative composition, the study revealed that there were some analytical differences in odour perceptions. These differences may be linked to synergic effects caused by the presence of characteristic volatile compounds in the extracts.

Mots clés: partially baked bread; head-space solid phase microextraction; odour representativeness; flash profile; volatile compounds

Domaines: Chimie

Pauline Poinot, Joëlle Grua-Priol, Gaëlle Arvisenet, Cécile Rannou, Alain Le-Bail, et al.. Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Research International, 2007, 40 (9), pp.1170 - 1184. ⟨10.1016/j.foodres.2007.06.011⟩. ⟨hal-01938237⟩