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Volatile constituents of white bread crust
Author(s) -
FOLKES D. J.,
GRAMSHAW J. W.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00080.x
Subject(s) - aroma , white (mutation) , crust , identification (biology) , white dwarf , food science , geology , chemistry , biology , geochemistry , botany , physics , astrophysics , biochemistry , gene , stars
Summary A total of 190 volatile components were identified in essences prepared from white bread crust (in twenty cases the identification is provisional only); of these compounds, ninety‐seven have not previously been reported as constituents of white bread. A limited number only, of the compounds now reported, may be partially responsible for the crusty notes which are present in bread aroma.