title: Odorant transfer characteristics of white bread during baking.
abstract: The potent odorants in the crust and crumb of white bread were identified and quantified by gas chromatography-mass spectrometry and gas chromatography/olfactometry. The weight loss ratio of the samples baked at 220 °C was controlled in the range of 0-28%. The odorants were classified into 5 types by the transfer characteristics: i) All amounts of odorant transferred from the crust to external space (type-I). ii) All transferred from the crust to the crumb and external space (type-II). iii) Certain amount remaining in the crust and the rest transferred to the crumb and external space (type-III). iv) All transferred from the crumb to external space (type-IV). v) Certain amount remaining in the crumb and the rest transferred to the crust and external space (type-V). The odorants of type-IV were not apparent after the crust had formed. The results indicate that the crust could be a barrier to prevent the odorants from being transferred to external space.
authors.affiliation: San-Ei Gen FFI, Inc., Toyonaka, Osaka, Japan. moonisi@saneigenffi.co.jp
authors.forename: Masanobu
authors.initials: M
authors.lastname: Onishi
authors.forename: Michiko
authors.initials: M
authors.lastname: Inoue
authors.forename: Tetsuya
authors.initials: T
authors.lastname: Araki
authors.forename: Hisakatsu
authors.initials: H
authors.lastname: Iwabuchi
authors.forename: Yasuyuki
authors.initials: Y
authors.lastname: Sagara
mesh_terms: D001939:Bread; D003296:Cooking; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D009812:Odorants; D013997:Time Factors; D014835:Volatilization