Work

Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose

Year: 2025

Type: article

Abstract: 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.

Source: Chemosensors

DOI: 10.3390/chemosensors13050187

Authors: Elisabetta Poeta, Estefanía Núñez-Carmona, Veronica Sberveglieri, Jesús Lozano, Ramiro Sánchez

Institutions: University of Modena and Reggio Emilia, Institute of Biosciences and Bioresources, National Research Council, Universidad de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura

Language: English

Topic: Advanced Chemical Sensor Technologies

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $2,413

Funders: National Evidence-based Healthcare Collaborating Agency, Junta de Extremadura, European Regional Development Fund