Question

______ are responsible for the flavor and aroma of bread.

• A. Propanol and maltol
• B. Flavanol and isomaltol
• C. Maltol and Isomaltol
• D. Maltose and galactose

Hint:

For questions about the flavor of baked goods (bread, cookies) or roasted products (coffee, cocoa), the answer often involves compounds formed by the Maillard reaction and caramelization. Maltol is a classic example of such a compound.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The characteristic flavor and aroma of bread are not from the raw ingredients alone but are developed during fermentation and, most importantly, during baking. The high heat of the oven causes chemical reactions like the Maillard reaction and caramelization, which produce a wide range of volatile and non-volatile flavor compounds.
Step 3: Detailed Explanation:
- Maltol and Isomaltol are two important flavor compounds formed during the thermal processing of carbohydrate-rich foods.
- They are produced via the caramelization of sugars and the Maillard reaction (reaction between amino acids and reducing sugars).
- Maltol has a characteristic caramel-like or cotton candy-like aroma and contributes to the perception of sweetness. Isomaltol also contributes to the caramel and roasted notes of the bread crust.
- Propanol is an alcohol that can be produced during fermentation, but it is not a primary character-defining flavor compound of bread.
- Flavanol is a type of flavonoid (polyphenol) and is not associated with bread aroma.
- Maltose and galactose are sugars; they act as precursors in the flavor-forming reactions but are not the final aroma compounds themselves.
Step 4: Final Answer:
Maltol and Isomaltol are key compounds formed during baking that are responsible for the desirable flavor and aroma of bread. Therefore, option (C) is the correct answer.