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Food Chem

Title:		Evolution of volatile compounds in gluten-free bread: From dough to crumb
Author(s):		Pico J; Martinez MM; Bernal J; Gomez M;
Address:		"I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen Street 7, E-47011 Valladolid, Spain. Electronic address: joana.pico@uva.es. Food Technology Area, E.T.S. Ingenierias Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain. I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belen Street 7, E-47011 Valladolid, Spain"
Journal Title:		Food Chem
Year:		2017
Volume:		20170119
Issue:
Page Number:		179 - 186
DOI:		10.1016/j.foodchem.2017.01.098
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a solvent extraction method combined with GC/MS was selected to examine the evolution of 31 principal volatile compounds from the beginning of fermentation to the end of baking in maize starch bread. During fermentation, only hexanal, hexanoic acid, benzaldehyde, benzyl alcohol, furfural and furfuryl alcohol remained constant whereas the rest became more abundant. After baking, 2,3-butanedione, 1-propanol, 2-methyl-1-propanol, 3/2-methyl-1-butanol and ethyl octanoate were evaporated whereas the other volatile compounds increased. The alcohols from fermentation, 2,3-butanedione, acetoin, acetic acid, isobutyric acid and ethyl octanoate, were the main volatile compounds in dough; all of them were formed during fermentation. In crumb, alongside those compounds, hexanal, 1-octen-3-ol and nonanal, produced from lipid oxidation, were also important contributors"
Keywords:		Alcohols/analysis Aldehydes/analysis Bread/*analysis *Fermentation *Food Handling Gas Chromatography-Mass Spectrometry Glutens Ketones/analysis Volatile Organic Compounds/*analysis Gc/ms Gluten-free bread crumb Gluten-free dough Maize starch Solvent extra;
Notes:		"MedlinePico, Joana Martinez, Mario M Bernal, Jose Gomez, Manuel eng England 2017/03/10 Food Chem. 2017 Jul 15; 227:179-186. doi: 10.1016/j.foodchem.2017.01.098. Epub 2017 Jan 19"