« Previous AbstractAnalysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology    Next AbstractAnalytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb »

J Mass Spectrom

Title:		Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS
Author(s):		Pico J; Khomenko I; Capozzi V; Navarini L; Bernal J; Gomez M; Biasioli F;
Address:		"IU Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen Street 7, E-47011, Valladolid, Spain. Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy. Institute for Ion Physics and Applied Physics, University of Innsbruck, Technikerstr. 25, Innsbruck, Austria. Department of Agriculture, Food and Environment Sciences, University of Foggia, Napoli Street 25, E-71122, Foggia, Italy. IllycaffeS.p.a,ViaFlavia,110, 34147, Trieste, Italy. Food Technology Area, ETS Ingenierias Agrarias, University of Valladolid, Madrid Avenue 57, E-34071, Palencia, Spain"
Journal Title:		J Mass Spectrom
Year:		2018
Volume:		20180817
Issue:		9
Page Number:		893 - 902
DOI:		10.1002/jms.4258
ISSN/ISBN:		1096-9888 (Electronic) 1076-5174 (Linking)
Abstract:
Keywords:		Ptr-ms crumb crust fast-GC gluten-free bread volatile compounds;
Notes:		"PubMed-not-MEDLINEPico, Joana Khomenko, Iuliia Capozzi, Vittorio Navarini, Luciano Bernal, Jose Gomez, Manuel Biasioli, Franco eng Fondo di Sviluppo e Coesione/ Fondazione Edmund Mach/ University of Valladolid/ England 2018/07/19 J Mass Spectrom. 2018 Sep; 53(9):893-902. doi: 10.1002/jms.4258. Epub 2018 Aug 17"