Changes in aroma composition and sensory properties provided by distiller’s grains addition to bakery products

• The enrichment of wheat bread with DDG altered the aroma composition markedly.
• Alterations originated in absence of bread key aroma compound 2-acetyl-1-pyrrolin.
• DDG induced transfer of compounds positively correlated to bread aroma.
• DDG did not provide off-odours, until supplemented amount did not exceed >20%.

The limited use of distiller’s grains (DG) in the food industry result out of negative effects on texture and flavour. To investigate the odour, aroma volatiles in the common cereal based food system bread were analyzed. Therefore aroma volatiles in bread containing 0–20% DG were identified with Gas Chromatography-Olfactometry/Mass Spectrometry. Likewise, sensory properties were evaluated. As a result, 42 odour active compounds were identified in DDG bread. Phenylacetic acid and dimethyltrisulphide are transferred from DG to bread crust and crumb, but not interfering bread aroma. After comparison of highest flavour dilution (FD) factors, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (FD = 128) and 2-ethyl-3,5-dimethylpyrazine (FD = 128) were revealed in control bread crust, whereas 3-hydroxy-4,5-dimethyl-2-(5H)-furanone (FD = 512) and 4-hydroxy-23,5-dimethyl-3-(2H)-furanone (FD = 512) were revealed in 20% DG bread crust. Regarding bread crumb, 3-methylthiopropanal and 2-phenylethanol provided highest FD factors (FD = 32) in the control, whereas in 20% DG bread crumb 3-methylbutanoic acid, 2-ethyl-3,5-dimethylpyrazine and 3-hydroxy-4,5-dimethyl-2-(5H)-furanone provided FD factors ≥ 32 as well. Principal component analysis (PCA) of bread samples correlated to sensory attributes and important aroma volatiles revealed differences in odorant perception to the presence of 3-hydroxy-4,5-dimethyl-2(5H)-furanone and phenylacetic acid, with simultaneous absence of 2AP.