Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

Legume flours can nutritionally enrich gluten-free bread but can also negatively affect its flavour. Although sourdough fermentation can improve bread flavour, its application to legume–cereal gluten-free matrices has been scarcely investigated. The aim of this study was to determine the effects of partial replacement (25%) of wholemeal rice with yellow pea flour (YPF) and the addition of sourdough (20%, dough basis) fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054 on the volatile profile and sensory properties of gluten-free bread. The 62 volatile compounds were quantified by HS-SPME/GC–MS. Quantitative descriptive and hedonic sensory analyses of bread odour and flavour were performed. The addition of YPF increased the concentration of undesirable hexanal, (E,E)-2,4-decadienal and benzaldehyde in bread. It also decreases the acceptability of crumb odour and bread flavour, mainly by increasing the intensity of the pea crumb odour, bread flavour and aftertaste. The addition of sourdough increased the concentration of desirable 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, octanal, nonanal and 3-methyl-1-butanol in bread, with the effect depending on the addition of YPF and the starter used for fermentation. It also decreased the concentration of undesirable hexanal and increased bread flavour and crumb odour acceptability of bread with YPF, mainly by decreasing the intensity of pea odour. L. brevis sourdough bread with YPF had the highest concentration of the above-mentioned desirable compounds.