Food chemists uncover the secrets behind pretzels’ unique scent (2024)

FAQs

Food chemists uncover the secrets behind pretzels’ unique scent? ›

After removing other scent molecules individually, the researchers found two molecules that are essential to the unique pretzel scent: 2-acetyl-1-pyrroline, which has a roasted smell, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, which has a caramel smell.

But it's the distinctive "pretzel" flavor that makes this bread extraordinary. That comes from dipping the shaped dough in an alkaline solution — traditionally a small amount of food-grade lye dissolved in water — before baking.

Here is the important part: the Maillard reaction, is accelerated in an alkaline environment. The lye, as well as the baking soda, increases the alkalinity of the surface of the pretzel and allows for a browning reaction between amino group and reducing sugars to occur.

Additional experiments with the panelists revealed that 4-hydroxy-2,5-dimethyl-3(2H)-furanone, which has a caramel-like odor, and 2-acetyl-1-pyrroline -- a roasty, popcorn-like smell -- were the key contributors to the pretzel aroma profile.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.

The Truth About Lye

It imparts that unique pretzel smell and taste by inhibiting the creation of typical baked-good aroma compounds while spurring the formation of others and also adds unmistakable mineral flavor. And it gels surface starch, so the pretzels bake up smooth and shiny.

Rancid foods have the same look and texture as when they were purchased, but their smell and taste have changed. The odour is akin to wet cardboard, oil paint, wood varnish or play dough. Some people are offended by it and know to throw the product out, while others think that's just how the product normally smells.

Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs. What's more, they rank high on the glycemic index, meaning they can quickly spike blood sugar levels.

In the centuries following, the pretzel made its way into history books and European culture. By 1440 the pretzel's form was a symbol of good luck, long life and prosperity. By 1450, Germans ate pretzels and hard-boiled eggs for dinner on Good Friday – the day of fasting.

What is the smell of pretzel? ›

After removing other scent molecules individually, the researchers found two molecules that are essential to the unique pretzel scent: 2-acetyl-1-pyrroline, which has a roasted smell, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, which has a caramel smell.

Zapp's Voodoo Pretzel Stix

These pretzels are twisted so you get even more of our Voodoo Seasoning that delivers a sweet, spicy and uniquely Cajun flavor. Voodoo Stick pretzels put a spell on you with its salt and vinegar flavor with just the right hint of smoky BBQ sweetness.

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction.

Lye-dipped pretzels, or in this case, pretzel buns, have a distinctive flavour that is both savoury and slightly bitter. The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior.

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

The distinctive flavor of pretzel bread comes from the use of lye in the baking process, which gives it a slightly tangy and salty taste. This bread is often shaped into small rolls or larger loaves, making it versatile for various culinary applications.

Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.