Table 3.
Volatile aromatic compounds (ng/g) in cookies at the EOBT using different sugar formulations.
| SU Cookies | FR Cookies | GL Cookies | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Compounds | LRI | Odour Description |
Tentative Origin | 150 °C 25 min | 170 °C 20 min | 190 °C 15 min | 150 °C 25 min | 170 °C 20 min | 190 °C 15 min | 150 °C 20 min | 170 °C 20 min | 190 °C 15 min |
| Esters | ||||||||||||
| Ethyl butanoate | 1037 | Fruity, sweet, apple | LO | 11.72a | 4.25c | 3.54c | 13.50a | 6.38b | 4.61c | 7.45b | 7.09b | 3.89c |
| Ethyl octanoate | 1437 | Fruity, wine, waxy | LO | 18.83a | 12.78b | 13.50b | 23.10a | 24.52a | 16.34b | 27.36a | 19.19a | 13.14b |
| Total | 30.55 | 17.03 | 17.04 | 36.60 | 30.90 | 20.95 | 34.81 | 26.28 | 17.03 | |||
| Ketones | ||||||||||||
| 2-Pentanone | 980 | Sweet, fruity, banana | LO | 17.76c | 23.10c | 21.67c | 57.24b | 51.55b | 45.86bc | 113.42a | 80.00b | 31.99c |
| Diacetyl | 1062 | Buttery, sweet, creamy | MR | nd c | 2.47b | 4.25b | 6.38b | 8.87a | 12.43a | 3.18b | 2.12b | 7.45a |
| 2-Heptanone | 1168 | Fruity, spicy, sweet, herbal | LO | 222.24b | 245.36b | 292.66a | 235.05b | 216.55b | 192.02b | 285.19a | 129.07c | 107.73c |
| Acetoin | 1290 | Sweet, buttery, creamy, dairy | MR | 13.14c | 10.65c | 9.94c | 37.32b | 30.57b | 32.34b | 56.88a | 33.77b | 29.14b |
| 2-Nonanone | 1394 | Roasty, cake crust, sweet | LO | 92.09a | 110.94a | 112.00a | 70.04b | 82.84b | 78.93b | 87.11b | 81.77b | 68.26b |
| 4-cyclopentene-1,3-dione | 1598 | MR | nd c | 14.56b | 10.65b | 4.25b | 13.85b | 33.05a | 7.45b | 12.43b | 40.52a | |
| 2-Undecanone | 1605 | Waxy, fruity, creamy, fatty | LO | 19.19a | 17.76a | 15.27a | 17.76a | 20.96a | 17.05a | 23.10a | 22.74a | 14.92a |
| Total | 364.42 | 424.84 | 466.44 | 428.04 | 425.19 | 411.68 | 576.33 | 361.90 | 300.01 | |||
| Aldheydes | ||||||||||||
| Hexanal | 1089 | Green, fatty, leafy | LO | 84.26b | 86.75b | 106.31b | 112.36b | 93.15b | 99.20b | 200.20a | 195.93a | 118.05b |
| Heptanal | 1189 | Fatty, oily | LO | 81.77a | 37.32b | 22.03c | 63.64a | 33.41b | 17.05c | 65.06a | 36.97b | 16.70c |
| Octanal | 1294 | Aldehydic, waxy, citrus | LO | 10.30b | 11.72b | 18.83a | 7.45b | 8.16b | 8.52b | 10.30b | 9.58b | 10.65b |
| (E)-2-Heptenal | 1329 | Pungent, green, vegetable | LO | 2.47b | 12.43a | 15.27a | 0.34b | 6.74b | 9.58a | 8.87a | 11.01a | 4.25b |
| Nonanal | 1400 | Bready, cake crust | LO | 33.05a | 44.79a | 55.10a | 36.61a | 38.74a | 33.41a | 56.53a | 44.79a | 40.88a |
| (E)-2-Octenal | 1425 | Damp, earthy | LO | 6.38c | 10.65c | 9.23c | 8.52c | 11.36c | 11.01c | 65.42a | 37.32b | 18.83c |
| Benzaldehyde | 1532 | Sweet | MR/LO | 18.12b | 26.30b | 28.43b | 57.95a | 56.17a | 53.68a | 52.26a | 51.90a | 44.08a |
| 4-Ethyl-benzaldehyde | 1729 | Almond, sweet | MR | 6.74b | 7.45b | 12.78a | 10.30a | 11.72a | 15.63a | 9.94a | 12.78a | 14.92a |
| Total | 243.09 | 237.41 | 267.98 | 297.17 | 259.45 | 248.08 | 468.58 | 400.28 | 268.36 | |||
| Alcohols | ||||||||||||
| Pentanol | 1242 | Fusel oil, sweet balsamic | LO | 11.01b | 12.07b | 12.43b | 11.01b | 13.50b | 13.14b | 19.90a | 17.05a | 12.78b |
| 1-Hexanol | 1355 | Ethereal, fusel oil, fruity | LO | 12.43b | 11.36b | 10.65b | 9.58b | 11.72b | 9.94b | 17.76a | 11.01b | 5.32b |
| Diacetone alcohol | 1368 | MR | 3.54d | 85.69c | 161.43b | 22.39d | 207.66a | 205.89a | 3.54d | 213.71a | 224.73a | |
| 2-Ethyl-1-Hexanol | 1489 | Citrus, fresh, floral, oily | LO | 14.92a | 14.56a | 15.27a | 15.63a | 14.92a | 14.21a | 20.96a | 19.90a | 13.14a |
| β-Phenylethyl alcohol | 1919 | Rose, honey-like | MR | 9.23b | 7.81b | 4.96c | 7.81b | 10.30b | 8.52b | 15.27a | 14.21a | 6.03b |
| Phenol | 2003 | Phenolic, plastic | 8.52a | 9.94a | 11.36a | 3.89b | 6.03b | 4.96b | 4.61b | 6.03b | 5.32b | |
| Total | 59.65 | 141.43 | 216.10 | 70.31 | 264.13 | 256.66 | 82.04 | 281.91 | 267.32 | |||
| Terpenes | ||||||||||||
| Limonene | 1183 | Citrus, lemon | 10.30b | 12.07a | 12.78a | 6.74c | 8.16c | 6.03c | 14.21a | 10.30b | 5.67c | |
| C13-Norisoprenoids | ||||||||||||
| 4-Methyl-3-penten-2-one | 1129 | Musty, nutty chocolate | 20.25a | 7.09b | 5.67b | 1.05c | 6.03b | 9.58b | nd d | nd d | nd d | |
| 6-Methyl-5-hepten-2-one | 1340 | Fruity, musty apple | 9.23b | 13.85a | 12.78a | 4.25c | 2.83c | 5.32c | 7.09b | 7.81b | 6.38b | |
| (E)-Geranyl acetone | 1862 | Fresh, rose, leafy, floral | nd c | 19.90a | 23.81a | 5.67b | 7.81b | 7.09b | 14.21a | 19.19a | nd c | |
| Total | 29.48 | 40.84 | 42.26 | 10.97 | 16.67 | 21.99 | 21.3 | 27.00 | 6.38 | |||
| Acids | ||||||||||||
| Acetic acid | 1464 | Pungent, sour, vinegar | MR, C | 1.40c | 13.85b | 12.43b | 14.92b | 17.41b | 31.28a | 12.07b | 15.99b | 19.54b |
| Pyrazines | ||||||||||||
| 2-Methylpyrazine | 1269 | Roasted, burnt, sweet | MR/LO | 2.47c | 5.32b | 7.09a | 3.18b | 4.25b | 4.25b | 4.25b | 2.12c | nd d |
| Furanoic compounds | ||||||||||||
| 2-Pentyl-furan | 1221 | Floral, fruity, green, earthy | F, LO, MR | 56.00b | 56.99b | 22.30c | 62.93b | 56.49b | 36.67c | 94.65a | 61.94b | 27.75c |
| Dihydro-2-methyl-3(2H)-furanone | 1264 | Woody, bready | MR, CR | 4.96c | 6.38c | 6.74c | 13.50b | 20.61a | 21.67a | 13.50b | 18.83a | 25.23a |
| Furfural | 1468 | Spicy, bready | MR, R | 159.56c | 167.59c | 588.56a | 291.02b | 639.24a | 651.28a | 279.48b | 616.66a | 730.06a |
| Acetyl furan | 1509 | Bready, caramel | MR | 0.53c | 26.47b | 43.94a | 5.29c | 35.47a | 48.70a | 7.94c | 21.18b | 33.35a |
| 5-Methyl-Furfural | 1584 | Sweet, caramellic, bready | MR | 10.04d | 23.58c | 47.17a | 9.53d | 36.63b | 31.11b | 6.52d | 37.63b | 55.69a |
| Dihydro-2(3H)-Furanone (γ-Butyrolactone) | 1648 | Burnt, sweet cream | F, MR | 11.01c | 18.47b | 23.45b | 29.85b | 42.66a | 47.28a | 37.68a | 40.88a | 44.08a |
| Furfuryl alcohol | 1666 | Biscuit, cake crust, caramelised | LO, MR, CR | 17.41d | 102.85b | 120.78b | 74.37c | 152.95b | 310.13a | 31.12d | 53.80c | 87.55b |
| Total | 259.51 | 402.33 | 852.94 | 486.49 | 984.05 | 1146.84 | 470.89 | 850.92 | 1003.71 | |||
SU cookies: cookies formulated with sucrose; FR cookies: cookies formulated with fructose; GL cookies: cookies formulated with glucose. LO = lipid oxidation; MR = Maillard reaction; C = caramellisation; F = fermentation; different letters in the same row indicate a statistically significant differences (p < 0.05).