Table 5.
Volatile compounds (μg g−1) detected in the different samples of breadsticks.
| Volatile compounds | |||||
|---|---|---|---|---|---|
| Aldehydes | CTR | fCTR | nfOC | fOC-12 | fOC-20 |
| Propanal 2-methyl | 12.65 ± 1.02a | 1.33 ± 0.14c | 10.85 ± 0.41b | 2.50 ± 0.32c | 1.45 ± 0.26c |
| Butanal, 2-methyl- | 36.27 ± 1.75a | 2.27 ± 0.27c | 29.41 ± 0.70b | 1.35 ± 0.10c | 2.77 ± 0.17c |
| Butanal, 3-methyl- | 82.63 ± 5.41a | 12.21 ± 0.92c | 59.90 ± 0.74b | 8.64 ± 0.64c | 7.38 ± 0.41c |
| Pentanal | 5.57 ± 1.11a | 2.27 ± 0.24b | 5.17 ± 0.23a | 2.09 ± 0.06b | 2.07 ± 0.16b |
| 2-Butenal | 1.14 ± 0.57a | 0.39 ± 0.04b | 0.60 ± 0.08ab | 0.19 ± 0.01b | 0.15 ± 0.03b |
| Hexanal | 39.11 ± 8.81a | 25.56 ± 2.23bc | 29.51 ± 1.35ab | 15.17 ± 0.41cd | 12.98 ± 0.41d |
| Octanal | 1.56 ± 0.46a | 0.73 ± 0.17a | 1.77 ± 0.13a | 1.17 ± 0.62a | 1.17 ± 0.62a |
| Nonanal | 12.93 ± 3.72a | 5.67 ± 0.47b | 12.38 ± 2.12a | 6.94 ± 0.37b | 4.41 ± 0.22b |
| trans-2-hexenal | nd | nd | 1.30 ± 0.32a | 0.85 ± 0.14ab | 0.75 ± 0.11b |
| trans-2-octenal | 1.33 ± 0.27b | 1.12 ± 0.19b | 2.46 ± 0.11a | 1.05 ± 0.07bc | 0.68 ± 0.08c |
| Benzaldehyde | 3.04 ± 1.34d | 2.09 ± 0.27d | 73.05 ± 5.52a | 31.67 ± 2.53b | 21.28 ± 0.97c |
| Ketons and esters | |||||
| 2-Butanone | 3.89 ± 0.20b | nd | 13.14 ± 0.58a | 1.99 ± 0.14c | 2.12 ± 0.18c |
| 2-Pentanone | 0.53 ± 0.09b | 0.09 ± 0.01c | 0.70 ± 0.06a | 0.17 ± 0.02c | 0.10 ± 0.01c |
| 2,3-Butanedione | 19.42 ± 1.77a | 8.17 ± 1.21b | 19.14 ± 0.77a | 9.57 ± 0.33b | 7.41 ± 0.41b |
| 2,3-Pentanedione | 26.00 ± 6.48a | 8.86 ± 1.05b | 25.65 ± 1.77a | 8.72 ± 0.60b | 7.19 ± 0.26b |
| 1-Octen-3-one | 0.62 ± 0.16b | 0.41 ± 0.01b | 0.86 ± 0.09b | 1.48 ± 0.31a | 1.43 ± 0.25a |
| Ethyl acetate | nd | 3.18 ± 0.10b | nd | 3.88 ± 0.56b | 11.74 ± 1.19a |
| Acids | |||||
| Acetic acid | 3.68 ± 0.98a | 3.35 ± 0.59a | 1.35 ± 0.15b | 0.77 ± 0.15b | 1.18 ± 0.14b |
| Furans | |||||
| Furan | 3.82 ± 0.48a | 1.10 ± 0.16c | 2.82 ± 0.29ab | 2.02 ± 0.51bc | 2.10 ± 0.46bc |
| Furan, 2-methyl- | 12.78 ± 0.90a | 5.66 ± 0.33b | 12.88 ± 1.06a | 6.62 ± 1.27b | 8.20 ± 1.03b |
| 2-Furancarboxaldehyde | 11.03 ± 3.08a | 8.34 ± 1.08a | 10.86 ± 0.51a | 7.87 ± 0.74a | 7.11 ± 0.86a |
| 2-Furanmethanol | 38.57 ± 2.24a | 4.24 ± 0.12d | 30.60 ± 2.48b | 16.40 ± 1.94c | 6.66 ± 1.44d |
| Pyrazines | |||||
| Pyrazine | 6.36 ± 0.67a | nd | 6.13 ± 0.39a | 0.20 ± 0.01b | nd |
| Pyrazine, methyl- | 36.40 ± 2.50a | 1.61 ± 0.43b | 38.71 ± 0.70a | 4.52 ± 0.46b | nd |
| Pyrazine, 2,5-dimethyl- | 17.21 ± 1.13a | 1.98 ± 0.49c | 12.30 ± 1.34b | nd | nd |
| Pyrazine, ethyl- | 17.16 ± 1.41ª | 2.91 ± 0.61bc | 19.27 ± 1.59a | 4.13 ± 0.38b | 0.47 ± 0.14c |
| Pyrazine, 2,3-dimethyl- | 9.58 ± 0.65ª | 0.44 ± 0.09c | 5.87 ± 0.18b | 0.43 ± 0.01c | nd |
| Pyrazine, 2-ethyl-5-methyl- | 9.10 ± 0.94b | 1.70 ± 0.85c | 13.22 ± 1.38a | 1.14 ± 0.50c | 0.32 ± 0.01c |
The values are expressed as means of triplicates ± standard deviation; means followed by different letters in the same row are significantly different (p < 0.05) according to one-way ANOVA and Tukey's HSD test. CTR, control breadsticks obtained by the dough without OC addition and without microbial fermentation; fCTR, breadsticks obtained by the dough without OC addition and fermented; nfOC, breadsticks obtained by the dough supplementation with 1% OC without microbial fermentation; fOC-12, breadsticks obtained by the dough supplementation with 1% OC and fermented for 12 h; fOC-20, breadsticks obtained by the dough supplementation with 1% OC and fermented for 20 h.