Evaluating the Aroma of Bread Prepared Using Commercial Baker’s Yeast Based on Colours

Abstract

In the present study, using commercial baker's yeast, we prepared fermented liquids that possessed the characteristic flavour of bread.

The fermented liquids were prepared using nine types of commercial baker's yeast. Then, a component analysis of the bread was performed. The sensory evaluation of the aromas was performed by 15 types of analysis panels. These panels presented a specific colour corresponding to the bread's aroma from among 35 colours.

The observed variation in the aromas was because of the differences in the levels of amino acids in the yeast and the volatile compounds derived from its fermentation. The fermented, sweet, and baked aromas were represented by blue, red and orange, and dark orange, respectively. Hence, this study provided a convenient strategy of conveying the aroma of a bread type to the consumers.