| The aroma profiles of intermediate wheatgrass and whole wheat bread crust were examined and compared by gas-chromatography-olfactometry-mass-spectrometry/aroma extract dilution analysis. Nineteen odorants were selected for identification and quantification based on flavor dilution values. All compounds were known to be generated by the Maillard reaction, lipid oxidation, or yeast fermentation. Findings from quantitative analysis suggested Maillard-reaction-type pathways were inhibited in IWG likely due to differences in phenolic composition and amino acid composition. A reduction in the fermentation activity of the yeast in IWG was also suggested. Different lipid oxidation products were favored between the two crusts indicating that different pathways are dominant in each product. Furthermore, sensory descriptive analysis of the bread crusts provided insight into the influence of the identified compounds on the aroma perception of both products. These findings provide an improved basis to optimize the flavor of IWG bread by processing and breeding strategies. |
