title: Evolution of volatile compounds in gluten-free bread: From dough to crumb.
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.
authors.affiliation: I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain. Electronic address: joana.pico@uva.es.
authors.forename: Joana
authors.initials: J
authors.lastname: Pico
authors.affiliation: Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain.
authors.forename: Mario M
authors.initials: MM
authors.lastname: Martínez
authors.affiliation: I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain.
authors.forename: José
authors.initials: J
authors.lastname: Bernal
authors.affiliation: Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Gómez
mesh_terms: D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D001939:Bread / Q000032:analysis*; D005285:Fermentation; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D005983:Glutens; D007659:Ketones / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000438:Alcohols; D000447:Aldehydes; D007659:Ketones; D055549:Volatile Organic Compounds; D005983:Glutens
keywords: GC/MS; Gluten-free bread crumb; Gluten-free dough; Maize starch; Solvent extraction; Volatile compounds