The key compounds responsible for sourdough’s flavour | Research

10 key taste compounds and 11 aroma compounds are responsible for the unique flavour of sourdough bread. Researchers from the Technical University of Munich, Germany, who made the findings, say that this knowledge could help bakers to control the quality of their breads and make their products more consistent. The work was presented at the autumn meeting of the American Chemical Society (ACS) held in San Francisco, California and virtually.

The research relied on sensomics, which applies chromatography, mass spectrometry and related methods to isolate the flavour-active compounds in food,…