Effects of storage time on the sensory, physicochemical properties and volatile flavor substances of bread

Authors

WANG Fu, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, Sichuan 610100, China
HAUNG Zhengkai, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, Sichuan 610100, China
LI Yao, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, Sichuan 610100, China
CHENG Wanxing, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, Sichuan 610100, China
YI Yuwen, Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, Sichuan 610100, China
QIAO Mingfeng, Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, Sichuan 610100, China
LI Xiang, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, Sichuan 610100, China; Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, Sichuan 610100, ChinaFollow

Corresponding Author(s)

李想（1980—），男，四川旅游学院教授，硕士生导师，硕士。E-mail：shiclx@163.com

Abstract

[Objective] To determine the optimal storage period for bread. [Methods] Changes in the sensory characteristics, physicochemical properties, and volatile flavor substances of bread are analyzed during storage periods of 0, 1, 2, 3, 4, 5, 6, and 7 days. [Results] No noticeable mold was observed during storage, but when the storage time exceeded 5 days, a slight off-flavor began to appear. Throughout the storage period, the pH value and total microbial count of the bread increased, while moisture content, water activity, and specific volume decreased. A total of 48 compounds were detected in the flavor profile, primarily alcohols and acids. Principal component analysis (PCA) revealed significant differences in flavor between breads stored for different durations. When storage time exceeded 5 days, the flavor significantly differed from that of the fresh bread (0 days). Partial Least Squares Discriminant Analysis (PLS-DA) identified 10 substances with VIP values >1 (e.g., isobutyric acid and isobutanol-D), which played a key role in distinguishing the freshness of the bread. [Conclusion] Bread quality significantly deteriorated over the 7-day storage period, especially after 5 days, when both flavor and sensory quality showed a marked decline.

Publication Date

1-23-2026

First Page

101

Last Page

110

DOI

10.13652/j.spjx.1003.5788.2025.80137

Recommended Citation

Fu, WANG; Zhengkai, HAUNG; Yao, LI; Wanxing, CHENG; Yuwen, YI; Mingfeng, QIAO; and Xiang, LI (2026) "Effects of storage time on the sensory, physicochemical properties and volatile flavor substances of bread," Food and Machinery: Vol. 42: Iss. 1, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2025.80137
Available at: https://www.ifoodmm.cn/journal/vol42/iss1/14

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