Kelly, R.; Harrison, S.M.; Markey, A.; Hollowood, T.; Scannell, A.G. Using FAME, SPME GC-MS, Compositional, and Sensory Analysis to characterise the Physicochemical Attributes Waterford Blaa. Preprints2023, 2023092076. https://doi.org/10.20944/preprints202309.2076.v1
APA Style
Kelly, R., Harrison, S.M., Markey, A., Hollowood, T., & Scannell, A.G. (2023). Using FAME, SPME GC-MS, Compositional, and Sensory Analysis to characterise the Physicochemical Attributes Waterford Blaa. Preprints. https://doi.org/10.20944/preprints202309.2076.v1
Chicago/Turabian Style
Kelly, R., Tracey Hollowood and Amalia G.M. Scannell. 2023 "Using FAME, SPME GC-MS, Compositional, and Sensory Analysis to characterise the Physicochemical Attributes Waterford Blaa" Preprints. https://doi.org/10.20944/preprints202309.2076.v1
Abstract
Waterford Blaa is one of only seven Irish Protected Geographical Indication (PGI) products and the only Irish PGI bread. Currently, there are few published data characterising these products. This study aimed to determine whether any compositional or sensory markers could be used to differentiate between the three authorised producers of Waterford Blaa. Compositional testing was completed using AOAC standard methods; colour of top crust, bottom crust and crumb were identified with the Minolta Hunter lab colorimeter and texture profile analysis (TPA) was completed with an 80% compression test using the Instron 5544 to establish hardness, gumminess, and springiness. The fatty acid and aroma profiles were established in triplicate testing for the three authorised Blaa products using gas chromatography-flame ionisation detection and headspace-solid phase micro extraction-gas chromatography-mass spectrometry, respectively. As expected, results showed little variation in the overall composition of Waterford Blaa products. However, this study identified a unique fatty acid profile/volatile aroma profile for each Blaa. Specifically, the volatile profile showed potential differentiation between Blaa’s in terms of pentanal, furfural, 2-furanmethanol, 2-ethyl-1-hexanol and 2-pentyl furan. In addition, levels of hexanal and ethyl acetate were significantly different (p<0.05) in the crumb section of all three Blaa’s. This unique fingerprint has the potential to be used to identify fraudulent products claiming to be Waterford Blaa.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
