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Volatiles in Selected Commercial Breads
Author(s) -
Seitz L. M.,
Chung O. K.,
Rengarajan R.
Publication year - 1998
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1998.75.6.847
Subject(s) - chemistry , limonene , food science , tenax , composition (language) , wheat bread , flavor , terpene , gas chromatography , organic chemistry , chromatography , wheat flour , essential oil , linguistics , philosophy
Selected types of commercial breads obtained from local markets, including white sandwich, Irish oatmeal, soft rye, hearty rye, sour dough, home‐like white, and onion‐basil, were analyzed for volatiles. Using a purge and trap instrument, volatiles were purged directly from fresh crumb and crust samples of each bread type, collected on a trap (Tenax‐TA), and transferred to a gas chromatograph. Separated components were detected and identified using mass and infrared spectroscopic detectors. Many components were present in all of the bread samples, with relative amounts varying among bread types and crust and crumb samples of a given bread type. Alcohols were generally the most abundant, followed in approximate order by aldehydes, esters, ketones, acids, various aromatics, terpenes, and hydrocarbons. Flavor additives, such as limonene, carvone, and other related compounds, were found mostly in rye and onion‐basil breads. Composition of volatiles from sour dough bread differed greatly from the other breads, especially in increased levels of aldehydes, acids, and certain esters. Unsaturated aldehydes, such as 2‐hexenal and 2‐heptenal, were most abundant in sour dough bread.