Garvey, E. C. published the artcileCharacterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes, Computed Properties of 14667-55-1, the main research area is sponge cake aroma sensory quality; Cakes; Clean label; Odour; Olfactory; Sensory; Sucrose-reduction.
The sensory and aroma quality of 30% (weight/weight) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural spicy bready contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal fatty cake crust, methional potato damp, and 2,5-dimethylpyrazine cake crust, nutty. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.
Food Chemistry published new progress about Apple pomace (powder). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.