[Gas-chromatographic-mass-spectral analysis of aroma-compounds of bread (author's transl)].
Analysis of aroma compounds of whithe bread by means of a combined gas-chromatographic-mass-spectral method was carried out. 29 organic compounds were identified, 20 of which were reported for the first time in bread aroma. These for the first time reported compounds are: 1, 1-diethoxyisopentane, 2-phenylethylformiate, n-butylformate, 2-isooctenal, 2-octenone-4, sec. nonanol, nonanol-1, 2-nonanone-4, 2-decenone-4, 2-decenone-5, 1-dodecenone-3, 2-dodecenone-4, 2-dodecenone-5, dodecanol, octylacetate, ethylbenzoate, nitrobenzene, pentadecanone-2, heptadecanone-2, tridecadience.
D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D001939:Bread; D002849:Chromatography, Gas; D007659:Ketones / Q000032:analysis; D013058:Mass Spectrometry; D013649:Taste
D000438:Alcohols; D000447:Aldehydes; D007659:Ketones
Gaschromatographische Massenspektralanalyse de Brot-Aromastoffe.