engleski

Volatiles of a traditional bakery product "medenjak"

"Medenjak" is a traditional, very popular bakery product in Croatia, made with honey, similar to globally known gingerbread, usually prepared for festive occasions in homes, and also produced in artisanal and industry bakeries. In the present study volatile compounds of traditional "medenjak" were studied using headspace solid phase microextraction (HS-SPME) with a PDMS/DVB fibre coat followed with gas chromatography mass-spectrometry (GC-MS). The main ingredients of the tested traditional "medenjak" were wheat flour, honey, animal fat, water, ground spices (cinnamon, vanilla, cloves, nutmeg and cardamom), and baking powder. A total of 21 compounds were identified. The major compounds were cinnamaldehyde (31.8%), eugenol (18.1%), trans-anethole (12.7%), trans-caryophyllene (7.1%), camphene (5.5%) and benzaldehyde (4.8%). Other identified compounds were 4-terpineol (2.9%), limonene (2.1%), m-cymene (1.5%), γ-terpinene (1.3%) and myristicine (1.1%). The identified volatiles, specific for each spice and thus expected, regarding quantity, were in accordance with the amount of spices in the product recipe.

technology ; bakery products ; medenjak

nije evidentirano