Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …