Evaluating the Aroma of Fermented Liquid-containing Bread Based on Colours

Abstract

The purpose of this study is to create an aroma wheel to evaluate the aroma of bread and to combine the colour-coded evaluation results with the sensory evaluation of its aroma, thus using the aroma wheel to visually indicate the aroma of bread.

We prepared different types of bread by mixing five kinds of fermentation liquids in different ways and measured the specific volume and fermentation time for each one. The specific volume of the bread did not decrease with addition of the fermented liquid. We were able to evaluate the aroma of the bread using the aroma wheel with 53 terms. The aroma of normal bread was expressed as orange and yellow, while that of bread prepared with the addition of fermented hop was expressed as green. The package colour was selected such that it visually indicated the type of aroma described with the analysis panel.

We also visually indicated the aroma of sourdough bread using terms and colour. Additionally, we proposed a means of clearly conveying to consumers the aroma of the particular type of bread.