The key compounds responsible for sourdough’s flavour
By 
Rebecca Trager2023-08-29T10:13:00
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
10 key taste compounds and 11 aroma compounds are responsible for the unique flavour of sourdough bread. According to researchers from the Technical University of Munich, Germany, this knowledge could help bakers to control the quality of their breads and make their products more consistent. The work was presented at the autumn meeting of the American Chemical Society (ACS) held in San Francisco, California and virtually.