Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings

In particular, in solid foods such as baking goods, the texture mainly influences the release of aroma compounds during consumption, and ascorbic acid and monoglycerides are among the well-known ingredients influencing the texture of, e.g. white bread also during ageing. To study the role of both baking additives on the texture of steamed, yeasted dumplings, and consequently on the aroma release, the dynamic changes in five compounds previously characterized as key odorants (2-phenylethanol, 3-methylbutanol, 3-methylbutanal, methylpropanol and hexanal) were measured in fresh and aged dumplings by means of an artificial mouth coupled to a proton transfer reaction-mass spectrometer. A texture analysis of the dumpling crumb indicated an increased crumb firmness by ascorbic acid addition, while a monoglyceride led to a clear decrease in crumb firmness compared to the control sample without additive. Interestingly, the aroma release measurement showed a higher release of odorants from the firmer crumb containing ascorbic acid as compared to the control sample as well as to the sample prepared with monoglyceride. A sensory evaluation of the dumplings confirmed the results of the aroma release measurements: the firmer dumpling was rated to be much more intense in overall aroma as compared to the softer crumb. By contrast, a comparison of the aged crumb samples indicated a stronger aroma release from the crumb with monoglyceride.