# Volatile Organic Compounds in Breads Prepared with Different Sourdoughs
## 3 Results
### Organic Acid in Sourdough and Bread
[28], who found acetic acid concentrations ranging from 180 to 600 mg/kg in bread prepared with different \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & & & & \\ \hline
**Sample** & **Lactic Acid** & **Acctic Acid** & **Succinic Acid** & **Clitric Acid** & **FQ** \\ \hline S1 sourdough & 1895.84 \({}^{\text{a}}\)\(\pm\) 1.15 & 370.86 \({}^{\text{c}}\)\(\pm\) 0.64 & 80.37 \({}^{\text{d}}\)\(\pm\) 0.00 & \textless{}5.00 & 3.41 \({}^{\text{a}}\)\(\pm\) 0.30 \\ S2 sourdough & 685.31 \({}^{\text{b}}\)\(\pm\) 0.21 & 1164.61 \({}^{\text{a}}\)\(\pm\) 3.25 & 641.62 \({}^{\text{b}}\)\(\pm\) 2.05 & \textless{}5.00 & 0.39 \({}^{\text{c}}\)\(\pm\) 0.04 \\ S3 sourdough & 1786.82 \({}^{\text{a}}\)\(\pm\) 2.06 & 674.61 \({}^{\text{b}}\)\(\pm\) 2.26 & 362.87 \({}^{\text{c}}\)\(\pm\) 0.99 & \textless{}5.00 & 1.76 \({}^{\text{b}}\)\(\pm\) 0.14 \\ S4 sourdough & 1888.32 \({}^{\text{a}}\)\(\pm\) 6.22 & 808.36 \({}^{\text{b}}\)\(\pm\) 0.49 & 1110.37 \({}^{\text{a}}\)\(\pm\) 0.85 & \textless{}5.00 & 1.56 \({}^{\text{b}}\)\(\pm\) 0.23 \\ \hline  & & & & & \\ \hline
**(b)** & & & & & \\ \hline
**Sample** & **Lactic Acid** & **Acctic Acid** & **Succinic Acid** & **Clitric Acid** & **FQ** \\ \hline S1 bread & 8722.24 \({}^{\text{a}}\)\(\pm\) 4.45 & 774.23 \({}^{\text{b}}\)\(\pm\) 2.12 & 5243.24 \({}^{\text{a}}\)\(\pm\) 6.72 & \textless{}5.00 & 7.88 \({}^{\text{b}}\)\(\pm\) 2.94 \\ S2 bread & 5607.30 \({}^{\text{b}}\)\(\pm\) 8.27 & 254.21 \({}^{\text{c}}\)\(\pm\) 0.42 & 1035.74 \({}^{\text{b}}\)\(\pm\) 2.12 & 1402.40 \({}^{\text{a}}\)\(\pm\) 2.83 & 14.70 \({}^{\text{a}}\)\(\pm\) 2.77 \\ S3 bread & 5322.24 \({}^{\text{b}}\)\(\pm\) 3.75 & 239.22 \({}^{\text{c}}\)\(\pm\) 0.42 & 980.74 \({}^{\text{b}}\)\(\pm\) 6.22 & 1417.43 \({}^{\text{a}}\)\(\pm\) 2.69 & 14.80 \({}^{\text{a}}\)\(\pm\) 3.48 \\ S4 bread & 4874.74 \({}^{\text{b}}\)\(\pm\) 3.53 & 1234.20 \({}^{\text{a}}\)\(\pm\) 0.71 & 1138.24 \({}^{\text{b}}\)\(\pm\) 2.05 & \textless{}5.00 & 2.63 \({}^{\text{c}}\)\(\pm\) 0.26 \\ \hline \hline \end{tabular} In (a) = d: different letters in the same column indicate statistically significative difference (\(p<0.05\)). In (b) a–c different letters in the same column indicate statistically significative difference (\(p<0.05\)).  
\end{table} 
Table 4: Organic acid concentration (mg/kg) and fermentation quotient (FQ) in sourdough (a) and corresponding bread (b). sourdough starters, while [PERSON] et al. [38] reported the concentration of acetic acid in the range of 2.72 to 47.54 mg/kg in toast bread prepared with different lactic acid bacterial soundoughs. The concentration of succinic acid ranged from 980.74 mg/kg in S3 (19% of total organic acids) to 5243.24 mg/kg in S1 (51% of total organic acids). Finally, citric acid was detected only in S2 with a concentration of 1402.40 mg/kg (27% of total organic acids) and in S3 with a concentration of 1417.43 mg/kg (26% of total organic acids). The content of total organic acids (lactic, acetic, succinic, and citric acids) ranged from 7247.18 to 14,739.71 mg/kg in S4 and S1 bread due to the difference in bacterial and yeast composition. The difference among results could derive from different ingredients in the sourdough composition. During fermentation, biochemical changes occur in the carbohydrate and protein of the flour due to the action of microbial and indigenous enzymes [40]. The ratio of bacteria and yeasts could also influence the PQ, which ranged from 2.63 to 14.80 in S4 bread and S3 bread, respectively (Table 4b).