The odour of white bread I. Analysis of volatile constituents in the vapour and aqueous extracts
article
Volatile constituents of white bread were investigated under conditions of minimum artifact formation, using gas chromatography for enlarged vapour samples. The collected fractions were further examined by combined gas chromatography-mass spectrometry, using a narrow bore capillary column. Another method, applied to minimize artifact formation, consists in stripping the volatiles under vacuum from an aqueous slurry of white bread, followed by freeze concentration and solvent extraction of the concentrate. After separation on a packed column, the collected fractions were identified by combined gas chromatography-mass spectrometry. 15 components were identified in the vapour of white bread and 12 in the aqueous extract. Of the total of 23 different components, 12 have not been previously reported to occur in the aroma of white bread. © 1972 Springer-Verlag.
Topics
TNO Identifier
227369
ISSN
00443026
Source
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 150(2), pp. 68-74.
Pages
68-74
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