Researchers have decoded 21 chemical compounds behind sourdough bread's distinct taste and aroma. Using a 'sensomics' approach, the team highlighted the importance of fermentation and proposed methods to reduce salt while preserving flavor. A few years ago, amid lockdown boredom, it seemed like e
Scientists have identified 21 pivotal chemical compounds that contribute to the unique taste and aroma of sourdough bread, a culinary favorite synonymous with San Francisco. Presented at the American Chemical Society’s fall meeting, this research sheds light on the distinct flavors derived from fermentation.
The researchers presented their results at the fall meeting of the American Chemical Society . ACS Fall 2023 is a meeting that features about 12,000 presentations on a wide range of science topics. Even though these breads are common, little work has been done to understand what chemical compounds provide their characteristic taste and smell. This knowledge could be important to bakers who need to control the quality of their breads, preventing them from becoming too sour, and it could also help them create more consistent sourdoughs for consumers to enjoy.
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