Effect of Formulation and Baking Method on Aroma Profile of Sponge Cake

Abstract

This study investigated aroma profiles of sponge cakes with different ingredient formulations baked using a conventional or microwave oven. We compared four samples with the proportion of wheat flour and sugar fixed at 30% each: an oven-baked cake containing 40% egg (OS), a microwave-baked one with the same ratio (MS), an oven-baked cake containing 20, 12.5, and 7.5% egg, water, and oil, respectively (OB), and a microwave-baked one with the same ratio (MB). The orthonasal aroma of MB was evaluated as weaker in "sweet" and "roasty" compared to OS. OB and MB tend to have stronger "green-like" orthonasal aroma and "batter-like" and "oily" retronasal aromas than OS and MS. HS-SPME-GC-MS analysis indicated higher peak areas of Strecker aldehydes and pyrazines in OS than in OB, while these compounds were not detected in MS and MB. OB and MB exhibited a trend of higher peak areas for 2-pentylfuran and dodecane compared to OS and MS.