The odour of white bread III. Identification of volatile carbonyl compounds and fatty acids

Bread flavor

“…However, none of these specific compounds were found in the current study . Mulders and Dhont (1972) also reported the presence of the compound 3-hydroxy-2-methyl-4-pyrone in bread. A summary of pyrrole derivatives found in bread products can be found in Table 28.…”

“…Overt vapor White bread Mulders and Dhont (1972) Rye products Drews (1960) Markova (1970) Markova (1970) Kazanskaya and Bezruchenko (1963) Markova (1970) Kazanskaya and Bezruchenko (1963) Markova (1970) Kazanskaya and Bezruchenko (1963) Acid Dihydroxybutanedioic Pre-ferment Kazanskaya and Bezruchenko (1963) Korolkova et al (1968a) Korolkovaetal. (1968b) Permilovskaya and Berzina (1973) …”

“…The most comprehensive study in this area was by Mulders and Dhont (1972). They identified 13 acids, 8 of which had not been previously reported.…”

“…Oven vapor 2-Furan-dialdehyde 4-Hydroxy-3-methoxybenzaldehyde Coffman (1966) White bread Kretovich and Takareva (1950) Hrdlicka et al (1963) Linko and Johnson (1963) Daniels (1971) Mulders and Dhont (1972) Rotheetal. (1972 Rye products Kretovich and Takareva (1950) Rothe ( In pre-ferments ethyl acetate is the most common ester.…”

[ 14 ]C Acrolein Accumulation and Metabolism in Leaf Lettuce

“…Acrolein has been detected in a number of foods, including white bread (Mulders and Dhont 1972), cooked potatoes (Talima et al, 1967), and ripe tomatoes (Hayase et al 1984), and in heated and aged bone grease at average levels of 4.2 ppm (Maslowska and Bazylak 1985). Little information exists regarding the potential of acrolein to accumulate in food crops that have been irrigated with MAGNACIDE ® H treated water.…”