Characterization of the key odorants contributing to retronasal olfaction during bread consumption

Abstract

Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated changing pattern, followed by the intermediate and initial stages. Thirteen aroma compounds were detected in the retronasal cavity, of which eight had odor activity values (OAVs) greater than 1. The total OAV changing pattern was consistent with the D-QDA results. Addition experiments further confirmed that acetoin, 2,3-butanedione, and 3-(methylthio)propanal were key aroma compounds contributing to retronasal olfaction. 2,3-Butanedione and 3-(methylthio)propanal were both identified as key odorants in the mouth cavity and retronasal cavity during oral processing, but they had 30% loss during the breath delivery from the mouth cavity to the retronasal cavity.

Keywords: Addition experiment; Dynamic quantitative descriptive analysis; Gas chromatography–ion mobility spectrometry; Retronasal olfaction; White bread.