Abstract
Volatile compounds in fermented sourdoughs were formed by using starter cultures [Lactobacillus brevis (St-I), Lactobacillus
fermentum (St-II) and Lactobacillus plantarum (St-III)] along with control starter culture (Saccharomyces cerevisiae).
Sourdough samples were obtained by fermenting the dough with starter cultures at different fermentation times (12, 18 and 24
hrs). Furthermore, the fermented samples were analyzed for pH, total titratable acidity (TTA), organic acids, sugars and volatile
compounds. From the results, it is noticed that the pH decreased as a function of fermentation time in all starter cultures and
maximum pH drop was observed in St-II after 24 h of fermentation followed by St-I at the same time interval. However, least
drop in pH was recorded in the control starter culture. Moreover, highest TTA (10.30%) was produced by St-I after 24 h of
fermentation followed by the same culture at 18 h of fermentation (9.90%). Conversely, the control samples yielded lowest
TTA. In case of organic acids and sugars after evaluating by HPLC depicted that St-I gave more concentrations of sugar
fractions (maltose and fructose) and St-II produce higher concentrations of organic acids, all sugar contents and organic acids
increased with passage of time. Sourdough samples were analyzed for volatile compounds by GC-MS through headspace
analysis. Sourdough produced by the addition of starter cultures yielded 1-hexanol, hexanal, octanal and ethyl acetate in general
whereas, diacetyl was produced in St-III ferments only
