The odour of white bread II. Identification of components in pentane-ether extracts
article
Volatile constituents of white bread, isolated by pentane-ether extraction, were fractionated on a packed column, and identified by combined gas chromatography-mass spectrometry. 52 components were identified, of which 42 had not been reported previously to occur in the aroma of white bread. Several of these belong to pyrazines, lactones, and derivatives of furan or pyrrole.[/p] © 1973 J. F. Bergmann-Verlag.
Topics
TNO Identifier
227393
ISSN
00443026
Source
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 150(5), pp. 306-310.
Pages
306-310
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