Abstract
The neutral and basic volatile compounds of wheat and rye bread crusts were analysed by high-resolution gas chromtography, effluent sniffing and by a dilution technique which revealed the most intense odour compounds. 2-Acetyl-l-pyrroline (roasted, sweet odour) predominated in the wheat bread aroma followed by 2(E)-nonenal (green, tallowy) and 3-methylbutanal (malty). More aroma compounds occurred in the aromagram obtained by the dilution analysis of the rye bread crusts. The most potent odour compounds found were: 3-methylbutanal, 2(E)nonenal, 2,6-dimethyl-3-ethylpyrazine (potato-like) and an unknown compound with a sweet, cereal-like odour.
| Original language | English |
|---|---|
| Pages (from-to) | 111-113 |
| Number of pages | 3 |
| Journal | Zeitschrift fur Lebensmittel -Untersuchung und -Forschung |
| Volume | 185 |
| Issue number | 2 |
| DOIs | |
| State | Published - Aug 1987 |