Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

Wheat bread aroma compounds in crumb and crust: A review

“…The quality of bread is normally defined according to its volume, texture, colour and flavour (the sum of the gustative and olfactory impressions experienced during eating (Guinet & Godon, 1996)). Among these fundamental properties, the aroma of bread plays a key role in its acceptance by consumers (Paraskevopoulou, Chrysanthou, & Koutidou, 2012). Aroma is one of the first characteristics perceived by customers by their olfactory sense when bread is bought.…”

Analytical methods for volatile compounds in wheat bread

“…Paraskevopoulou et al[1] reported that compounds 735 like 2-octanone, β-ionone, 2-ethyl-1-hexanol, hexyl acetate, carbonic acids, 2-(5Η)-736 furanone, and 2-formyl-5-methyl-thiophene, were identified only with the FFAP column (high 737 polarity, nitroterephtalic acid modified polyethylene glycol), meanwhile, compounds like 738 isoamyl acetate, ethyl nonanoate and 5-methyl-2,3-diethyl-pyrazine were only detected in 739 the DB-5 column (low polarity, 5% phenyl -95% methylpolysiloxane). This conclusion could 740 be due to the nature of the volatile compounds, since ethyl nonanoate presents low polarity 741 and interacts with the stationary phase of DB-5 (being retained), while hexyl acetate with 742 high polarity characteristics is not retained in the DB-5 column.…”

Agroecosystem Development of Industrial Fermentation Waste —Characterization of Aroma-active Compounds from the Cultivation Medium of <i>Lactobacillus brevis</i>—

“…Furthermore, isoamylpyrazine and/or 2-isoamyl-6-methylpyrazine is used in the food industry for foodstuffs such as wheat flour bread and sesame oil 41,42 . It has been previously reported that 2-isoamyl-3,6-dimethylpyrazine is present 43 46 .…”