Identification of Volatile Compounds and Yeast Species Derived from Salak Pondoh for Bread Aroma Enhancement

Kusmiyati, Nur ORCID: https://orcid.org/0000-0003-3368-5723, Utami, Ulfah ORCID: https://orcid.org/0000-0002-9811-5759, Zahroh, Nuzulul, Kusnadi, Joni and Septiana, Siska (2025) Identification of Volatile Compounds and Yeast Species Derived from Salak Pondoh for Bread Aroma Enhancement. Journal of Food Quality and Hazards Control, 12 (10.185). pp. 218-229. ISSN 2345-685x

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Abstract

Background: Yeast is a widely utilized microorganism in the fermentation industry, particularly as a leavening agent for bread. The bread-making process yields a number of metabolites, particularly volatile compounds, which influence the end product quality. This study sought to identify volatile compounds and yeast species involved in the leavening process of bread derived from salak pondoh fruit (Salacca edulis Reinw.) to enhance bread aroma.

Item Type:	Journal Article
Keywords:	Bread Odorants Sensation Volatile Organic Compounds Saccharomyces cerevisiae
Subjects:	06 BIOLOGICAL SCIENCES > 0605 Microbiology > 060505 Mycology
Divisions:	Faculty of Mathematics and Sciences > Department of Biology
Depositing User:	Ulfah Utami
Date Deposited:	15 Jan 2026 14:40

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