The odour of white bread II. Identification of components in pentane-ether extracts

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

“…Alpha-pinene was also isolated and identified in extra virgin olive oil, while the presence of limonene has been related to high peroxide value (Vichi et al, 2007). On the other hand, limonene has been also identified in the volatile fraction of white bread prepared with wheat flour, water, yeast and salt (Mulders, Ten Noever De Brauw, & van Straten, 1973).…”

Bread flavor

“…This compound is ethyl furfuryl ether and was found by Mulders et al ( , 1973. Difurfuryl ether has been reported by von Sydow and Anjou (1969) to be present in rye crispbread.…”

“…Numerous furan derivatives have been reported by Mulders and co-workers (Mulders ND ND and Dhont, 1972;Mulders, 1973;Mulders et al, 1973) and include the parent compound furan. An interesting compound found by Mulders et al (1973) was 2,5-dimethyl-2(2H)-furanone. This compound was earlier synthesized by Eugster et al (1961), who claimed it possessed a strong odor of freshly baked bread.…”

“…White bread Smith and Coffman (1960) Smith and Coffman (1960) Coffman (1966) Mulders et al (1973) Mulders etal. (1073) Rye products von Sydow and Anjou (1969) von Sydow and Anjou (1969) von Sydow and Anjou (1969) von Sydow and Anjou (1969) von Sydow and Anjou (1969) •a in bread pre-ferments.…”

“…In the case of bread, the group headed by Mulders has reported on the occurrence of 15 alcohols Mulders, 1973;Mulders et al, 1973). To date they are the only group reporting on the occurrence of ten such compounds in bread.…”