18 Aug 2023 --- Scientists in Germany have isolated, identified and quantified 21 key flavor compounds in sourdough bread crumbs by using an updated version of “sensomics.” The findings can help bakers control the quality of their bread, prevent them from becoming too sour and ensure consistency. The researchers at the Technical University of Munich identified ten tastants and 11 odorants and combined them into a sourdough “essence”, followed by a human sensory panel confirming its flavor.
