The odour of white bread IV. Quantitative determination of constituents in the vapour and their odour values
article
The gas chromatographic quantitative determination of the main components in the vapour above white bread is described. Great differences existed in the quantities of components between individual loaves, although the procedure of breadmaking had been rigorously standardized; the odour, however, was quite similar. An aqueous synthetic mixture, prepared in such a way that the chromatogram of its vapour was identical to the average chromatogram of bread vapours, had an odour which scarcely resembled that of bread; it was rather dough-like. Therefore, the components detected in a normal vapour sample cannot be accountable for the characteristic odour of fresh white bread. The odour of the synthetic mixture changed from dough-like to bread-like upon addition of a particular gas chromatographic fraction of a white-bread extract. The odour threshold values of these bread components were determined, and the odour values calculated as the ratio of quantity to odour threshold value. The sum of the odour values of the individual components of the mixture was in good agreement with the odour value of the whole mixture. © 1973 J. F. Bergmann.
Topics
TNO Identifier
227447
ISSN
00443026
Source
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 151(5), pp. 310-317.
Pages
310-317
Files
To receive the publication files, please send an e-mail request to TNO Repository.