Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose
The quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatogra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-05-01
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| Series: | Chemosensors |
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| Online Access: | https://www.mdpi.com/2227-9040/13/5/187 |
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| author | Elisabetta Poeta Estefanía Núñez-Carmona Veronica Sberveglieri Jesús Lozano Ramiro Sánchez |
| author_facet | Elisabetta Poeta Estefanía Núñez-Carmona Veronica Sberveglieri Jesús Lozano Ramiro Sánchez |
| author_sort | Elisabetta Poeta |
| collection | DOAJ |
| description | The quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatography–mass spectrometry (SPME-GC-MS) to characterize the dough’s volatile profile. A clear correlation was observed between microbial dynamics, pH reduction (from 5.8 to 3.8), and the evolution of volatile compounds, with notable increases in acetic acid (up to 12.75%), ethanol (11.95%), and fruity esters such as isoamyl acetate (33.33%). Linear discriminant analysis (LDA) explained 96.31% of the total variance in a single component, successfully separating the fermentation stages. An artificial neural network discriminant analysis (ANNDA) model achieved 95% accuracy in the validation phase. These results confirm the E-nose’s ability to track biochemical transformations in real time and identify optimal fermentation points. This approach enhances quality control and sensory standardization in sourdough-based bakery products. |
| format | Article |
| id | doaj-art-a71b652fbec44b67b70a44abb1b66e69 |
| institution | Kabale University |
| issn | 2227-9040 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Chemosensors |
| spelling | doaj-art-a71b652fbec44b67b70a44abb1b66e692025-08-20T03:47:49ZengMDPI AGChemosensors2227-90402025-05-0113518710.3390/chemosensors13050187Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic NoseElisabetta Poeta0Estefanía Núñez-Carmona1Veronica Sberveglieri2Jesús Lozano3Ramiro Sánchez4Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, ItalyInstitute of Bioscience and Bioresources (CNR-IBBR), National Research Council URT Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, ItalyInstitute of Bioscience and Bioresources (CNR-IBBR), National Research Council URT Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, ItalyIndustrial Engineering School, University of Extremadura, 06006 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06006 Badajoz, SpainThe quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatography–mass spectrometry (SPME-GC-MS) to characterize the dough’s volatile profile. A clear correlation was observed between microbial dynamics, pH reduction (from 5.8 to 3.8), and the evolution of volatile compounds, with notable increases in acetic acid (up to 12.75%), ethanol (11.95%), and fruity esters such as isoamyl acetate (33.33%). Linear discriminant analysis (LDA) explained 96.31% of the total variance in a single component, successfully separating the fermentation stages. An artificial neural network discriminant analysis (ANNDA) model achieved 95% accuracy in the validation phase. These results confirm the E-nose’s ability to track biochemical transformations in real time and identify optimal fermentation points. This approach enhances quality control and sensory standardization in sourdough-based bakery products.https://www.mdpi.com/2227-9040/13/5/187dynamics of fermentationnanotechnologiesquality optimizationvolatile organic compoundssensors |
| spellingShingle | Elisabetta Poeta Estefanía Núñez-Carmona Veronica Sberveglieri Jesús Lozano Ramiro Sánchez Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose Chemosensors dynamics of fermentation nanotechnologies quality optimization volatile organic compounds sensors |
| title | Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose |
| title_full | Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose |
| title_fullStr | Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose |
| title_full_unstemmed | Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose |
| title_short | Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose |
| title_sort | monitoring the olfactory evolution of cold fermented sourdough using an electronic nose |
| topic | dynamics of fermentation nanotechnologies quality optimization volatile organic compounds sensors |
| url | https://www.mdpi.com/2227-9040/13/5/187 |
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