Abstract
This study investigated the effects of whole green banana flour (GBF) fortification on volatiles compounds of bread. The volatiles were determined in the bread crumb and crust using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (GC-MS) method. The GC-MS fingerprinting method enabled the detection of more than 100 volatiles, including alcohols and esters in the crumb and furans and aldehydes in the crust. After data analysis using chemometrics, an apparent effect of the GBF fortification on the volatile compounds of the bread was evident. In particular, the amounts of furans and Strecker aldehydes were increased due to the GBF fortification. These volatile compounds are known end products of the Maillard reaction and Strecker degradation, indicating the level of the fortification influenced the concentration of precursors available for these reactions. This study demonstrated that the GBF fortification level could modify the volatiles composition of bread, possibly leading to a unique volatile flavor profile.