| Title: | Analytical methods for volatile compounds in wheat bread |
| Author(s): | Pico J; Gomez M; Bernal J; Bernal JL; |
| Address: | "I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain. Food Technology Area, E.T.S. Ingenierias Agrarias, University of Valladolid, E-34071 Palencia, Spain. I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain. Electronic address: jlbernal@qa.uva.es" |
| DOI: | 10.1016/j.chroma.2015.09.045 |
| ISSN/ISBN: | 1873-3778 (Electronic) 0021-9673 (Linking) |
| Abstract: | "Bread aroma is one of the main requirements for its acceptance by consumers, since it is one of the first attributes perceived. Sensory analysis, crucial to be correlated with human perception, presents limitations and needs to be complemented with instrumental analysis. Gas chromatography coupled to mass spectrometry is usually selected as the technique to determine bread volatile compounds, although proton-transfer reaction mass spectrometry begins also to be used to monitor aroma processes. Solvent extraction, supercritical fluid extraction and headspace analysis are the main options for the sample treatment. The present review focuses on the different sample treatments and instrumental alternatives reported in the literature to analyse volatile compounds in wheat bread, providing advantages and limitations. Usual parameters employed in these analytical methods are also described" |
| Keywords: | "Bread/*analysis Chromatography, Supercritical Fluid Food Analysis/*methods Gas Chromatography-Mass Spectrometry Humans Solid Phase Microextraction Triticum/*chemistry Volatile Organic Compounds/*analysis Gas chromatography Sample preparation Volatile comp;" |
| Notes: | "MedlinePico, Joana Gomez, Manuel Bernal, Jose Bernal, Jose Luis eng Review Netherlands 2015/10/11 J Chromatogr A. 2016 Jan 8; 1428:55-71. doi: 10.1016/j.chroma.2015.09.045. Epub 2015 Sep 26" |
