New aroma compounds in wheat bread
1994
Baltes, W. | Song, C.
Over 375 aroma compounds generated in the dough, crust and crumb of wheat bread during the baking process were identified and quantitated using dynamic and static headspace techniques in conjunction with gas chromatography-mass spectrometry. Components generated during baking included 114 evolved volatiles, and 86 aroma products in the crumb and 372 in the crust. The evolved volatiles and those isolated from the crumb fraction contained predominantly fat degradation products (alcohols, aldehydes, ketones), while those in the crust were mostly Maillard reaction products (furans, pyrazines, sulfur compounds). For the first time, 217 compounds were identified as bread aroma components. Most of these were previously found in other food systems, including three kahweofurans (coffee aroma) and nine sulfur-containing furans. Newly identified food aroma components are 5-methyl-4,5-dihydro-3[H]-thiophenone and 1-[H]-pyrrolo-[2,1-c]-1,4-thiazine. Quantitative analyses indicate that aroma components are first formed from fat degradation. After three days storage, their concentration is diminished by vaporization, whereas some of the Maillard products in the crust migrate to the crumb.
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