Quantitative Analysis of Aroma Compounds in Wheat and Rye Bread Crusts Using a Stable Isotope Dilution Assay

Keyphrases

• Acetyl 100%
• Acetylpyrazine 50%
• Aroma Compounds 100%
• Bread Crust 100%
• High Concentration 50%
• High Sensitivity 50%
• Methyl 100%
• One-stage Process 50%
• Pyrazine 100%
• Pyrrolines 100%
• Rye Bread 100%
• Sourdough 50%
• Stable Isotope Dilution Assay 100%
• Wheat 100%
• Wheat Bread 100%

Agricultural and Biological Sciences

• Aroma Compound 100%
• Rye Bread 100%
• Sourdough 50%
• Whole Wheat Bread 100%

Food Science

• Aroma Compound 100%
• Rye Bread 100%
• Sourdough 50%
• Whole Wheat Bread 100%