Volatile constituents of white bread crust
- 1 February 1977
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 12 (1) , 1-8
- https://doi.org/10.1111/j.1365-2621.1977.tb00080.x
Abstract
Summary: A total of 190 volatile components were identified in essences prepared from white bread crust (in twenty cases the identification is provisional only); of these compounds, ninety‐seven have not previously been reported as constituents of white bread. A limited number only, of the compounds now reported, may be partially responsible for the crusty notes which are present in bread aroma.Keywords
This publication has 7 references indexed in Scilit:
- Bread flavorC R C Critical Reviews in Food Technology, 1974
- The odour of white breadZeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- The evaluation of the capabilities of a relatively inexpensive combined gas chromatography-mass spectrometry systemInternational Journal of Mass Spectrometry and Ion Physics, 1972
- Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef brothJournal of Agricultural and Food Chemistry, 1971
- Characterization of volatile pyrazine and pyridine components of potato chipsJournal of Agricultural and Food Chemistry, 1971
- The preparation of porous layer open tubular columns using powdered glass as a binding agentJournal of Chromatography A, 1970
- Removal of volatile flavour constituents from foods prior to analysis by gas-liquid chromatographyJournal of the Science of Food and Agriculture, 1967