Repository logo
 
Publication

The potential of aromatic extracts to enhance the sensory perception of bread

2022Conference object Open access
Simple item page
dc.contributor.authorVieira, Vanessa
dc.contributor.authorPascoalino, Liege
dc.contributor.authorPereira, Eliana
dc.contributor.authorFerreira, Elisabete
dc.contributor.authorAfonso, Andreia
dc.contributor.authorKessler, Júlia C.
dc.contributor.authorMartins, Isabel M.
dc.contributor.authorDias, Madalena M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorGallego, Cristina
dc.contributor.authorGómez, Manuel
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-20T10:52:30Z
dc.date.available2022-07-20T10:52:30Z
dc.date.issued2022
dc.description.abstractAromas are widely recognized for influencing human stimulation, mood and, consequently, choices and decisions [1]. This work aims to study the extracts of Rosmarinus of icinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits as food ingredients. The extracts were obtained by SFE-CO2technology. Three sample groups were prepared: i) bread containing rosemary extract (40 μL/Kg of bread) ii) bread containing almond extract (10 μL/Kg of bread), and iii) bread without any functionalizing element (control sample). The samples were cooked in industrial ovens and the perception of the cooked products was evaluated by acceptability tests. The nutritional profile (protein, ash, fat, carbohydrate and energy content) was determined using official methodologies for the analysis of food products (AOAC). The chemical profile was evaluated, determining free sugars by HPLC-RI, fatty acids by GC-FID, and the most abundant terpene molecules (D-limonene and eucalyptol) by HS SPME-GC-MS. The results showed a very similar nutritional profile in all tested samples. The moisture presented values of 40%, the protein content varied between 6.4 and 6.8 g/100g fresh weight (fw), the amount of ash was about 1 g/100g fw, and the lipid content was on average 0.15 g/100g fw. Considering the fiber concentration, the values ranging between 3 and 4%, being higher in the control sample. In chemical composition, fructose, glucose and maltose were detected in sugar profile, and in fatty acids composition the polyunsaturated fatty acids were the most abundant in all cases. Regarding the terpene composition of bread crust and crumb samples, the aroma molecules of P. dulcis fruit were manly detected in the crumb samples, with this behavior persisting over the time. Moreover, R. of icinalis molecules were firstly detected (t0) in the bread crust, but after 4 hours (t4), they were identified in crumbs. The inclusion of extracts improved consumer assessment of the visual appearance, texture and overall acceptability of the breads. In conclusion, this work emphasizes the importance of studying natural aromas as food ingredients to improve the sensory perception of bread, maintaining their nutritional profile. It also represents as a steppingstone for a new generation of foods under the olfactive marketing concept, validated in an industrial context.pt_PT
dc.description.sponsorshipThe authors are thankful for the samples provided by Deifil Technology Lda. and M. Ferreira & Filhas Lda. This work was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. This work was also supported by LA/P/0045/2020 (ALiCE), UIDB/50020/2020 and UIDP/50020/2020 (LSRE-LCM), and UIDB/00690/2020 (CIMO) funded by national funds through FCT/MCTES (PIDDAC). L. Barros also thank the national funding by FCT, P.I. through the institutional scientific employment and individual program-contract, and Júlia Cristiê Kessler acknowledges her Ph.D scholarship (ref. 2020.06656.BD) by FCT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVieira, Vanessa; Pascoalino, Liege; Pereira, Eliana; Ferreira, Elisabete; Afonso, Andreia; Kessler, John; Martins, Isabel; Dias, Madalena M.; Ferreira, Isabel C.F.R.; Gallego, Cristina; Gómez, Manuel; Barros, Lillian (2022). The potential of aromatic extracts to enhance the sensory perception of bread. In TRANSCOLAB SUMMIT - Trends in flour-based foods: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-299-6pt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25694
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationLA/P/0045/2020pt_PT
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRosmarinus of icinalis L.pt_PT
dc.subjectPrunus dulcis (Mill.)pt_PT
dc.subjectAromatic extractspt_PT
dc.titleThe potential of aromatic extracts to enhance the sensory perception of breadpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50020%2F2020/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleTRANSCOLAB SUMMIT - Trends in flour-based foods: book of abstractpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePascoalino
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameLiege
person.givenNameEliana
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-idA314-490A-7952
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-9855-6450
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationbf55fb53-9580-444f-a176-4eed5b92f748
relation.isAuthorOfPublicationdda60cdc-0a2a-4c10-863e-eaef1e6f1fb9
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication79ed495f-40dc-45d0-b98c-7e777db59e9b
relation.isProjectOfPublication75d8d4f7-ae07-4777-a9f1-3e833d96d5b4
relation.isProjectOfPublication.latestForDiscovery79ed495f-40dc-45d0-b98c-7e777db59e9b

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Trends_in_grain_based_foods RESUMO 2.pdf
Size:
2.36 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus