title: Analytical methods for volatile compounds in wheat bread.
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.
authors.affiliation: I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain.
authors.forename: Joana
authors.initials: J
authors.lastname: Pico
authors.affiliation: Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, E-34071 Palencia, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Gómez
authors.affiliation: I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain.
authors.forename: José
authors.initials: J
authors.lastname: Bernal
authors.affiliation: I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain. Electronic address: jlbernal@qa.uva.es.
authors.forename: José Luis
authors.initials: JL
authors.lastname: Bernal
mesh_terms: D001939:Bread / Q000032:analysis*; D025924:Chromatography, Supercritical Fluid; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D052617:Solid Phase Microextraction; D014908:Triticum / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Gas chromatography; Sample preparation; Volatile compounds; Wheat bread