TY - JOUR
T1 - Identification of the volatile flavour compounds of wheat bread crust - comparison with rye bread crust
AU - Schieberle, Peter
AU - Grosch, Werner
PY - 1985/6
Y1 - 1985/6
N2 - The volatile compounds from equal amounts of both wheat and rye bread crust were isolated and fractionated, and their aromagrams were compared. The flavour compounds that were sensorially detectable in the HRGC-effluents were identified by mass spectrometry. 2-Acetyl-1-pyrroline was found to be a character-impact compound in wheat bread crust. In comparison to rye crust, wheat contained only 16 of the 30 neutral/basic rye aroma compounds. Although acetylpyrazine was found in both crusts, other compounds: 2-acetylpyradine, 5-methyl-6,7-dihydro-5H-cyclopenta(b)pyrazine and 2-acetyl-1,4,5,6-tetrahydropyridine, all having crust-like odours, were only found in rye.
AB - The volatile compounds from equal amounts of both wheat and rye bread crust were isolated and fractionated, and their aromagrams were compared. The flavour compounds that were sensorially detectable in the HRGC-effluents were identified by mass spectrometry. 2-Acetyl-1-pyrroline was found to be a character-impact compound in wheat bread crust. In comparison to rye crust, wheat contained only 16 of the 30 neutral/basic rye aroma compounds. Although acetylpyrazine was found in both crusts, other compounds: 2-acetylpyradine, 5-methyl-6,7-dihydro-5H-cyclopenta(b)pyrazine and 2-acetyl-1,4,5,6-tetrahydropyridine, all having crust-like odours, were only found in rye.
UR - http://www.scopus.com/inward/record.url?scp=0000381297&partnerID=8YFLogxK
U2 - 10.1007/BF02044297
DO - 10.1007/BF02044297
M3 - Article
AN - SCOPUS:0000381297
SN - 0044-3026
VL - 180
SP - 474
EP - 478
JO - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
JF - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
IS - 6
ER -