Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature

• Published in: Food chemistry Vol. 210; pp. 566 - 576
• Main Authors: Nor Qhairul Izzreen, M.N., Hansen, Åse S., Petersen, Mikael A.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.11.2016
• Subjects: Bread - analysis; Butanols; Crust; Fermentation; Fermentation temperature; Flour - analysis; Gas Chromatography-Mass Spectrometry - methods; Maillard Reaction; Saccharomyces cerevisiae - metabolism; Temperature; Triticum - chemistry; Volatile compounds; Volatile Organic Compounds - analysis; Whole meal bread; Yeast level; GC-MS; DHE; Crust; Whole meal bread; OT; Yeast level; Volatile compounds; Fermentation temperature; dPLS

•Fermentation conditions affected the formation of most volatile compounds in the crust.•54 compounds were influenced by yeast level and/or fermentation temperature.•Bread fermented at 8°C had higher levels of 2- and 3-methylbutanal.•Bread fermented at 32°C showed higher levels of pyrazine and most...