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Weidner, L. ; Yan, Y. ; Hemmler, D. ; Rychlik, M.* ; Schmitt-Kopplin, P.

Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry.

Food Chem. 374:131618 (2022)

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	Open Access Green

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Untargeted research on vapor arising during the thermal processing of food has so far focused on volatile aroma compounds. In this study, we present an oven atmosphere sampling strategy to trap headspace aerosols along with semi- and non-volatile molecules liberated during the baking of wheat bread rolls. The collected vapor condensate was analyzed for its molecular fingerprinting using direct infusion ultra-high resolution mass spectrometry. We detected up to 4,700 molecular species in a vapor sample from bread rolls baked at 230 °C for 15 min. Beyond the global profiling of the underlying matrix, our method can follow complex reaction cascades during the baking process, such as the formation of advanced glycation end-products like maltosine through the interface of trapped vapor. Further, process parameters such as baking temperature and duration were used to model the dynamic liberation of molecules to the oven atmosphere by a response surface methodology approach.

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Publication type Article: Journal article

Document type Scientific Article

Corresponding Author

Keywords Foodomics ; Ft-icr-ms ; Headspace Sampling ; Maillard Reaction ; Maltosine (pubchem Cid: 71749894) ; Response Surface Methodology ; Wheat Bread; Glycation End-products; Natural Organic-matter; Maillard Reaction; Food; Spectra

ISSN (print) / ISBN 0308-8146

e-ISSN 1873-7072

Journal Food Chemistry

Quellenangaben Volume: 374, Article Number: 131618

Publisher Elsevier

Publishing Place Amsterdam [u.a.] ; Jena

Non-patent literature Publications

Reviewing status Peer reviewed

Institute(s) Research Unit Analytical BioGeoChemistry (BGC)

Grants Bavarian Ministry of Economic Affairs, Regional Development and Energy as a part of the BayVFP funding program - funding line digitalization -funding section information and communication technology