Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

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• 作者：F. Bianchi ; M. Careri ; E. Chiavaro ; M. Musci ; E. Vittadini
• 关键词：“ ; Altamura” ; bread ; Volatile compounds ; Baking mode ; Texture ; Colour
• 刊名：Food Chemistry
• 出版年：2008
• 出版时间：1 October 2008
• 年：2008
• 卷：110
• 期：3
• 页码：787-793
• 全文大小：415 K

文摘

Dynamic headspace extraction technique coupled to the gas chromatography–mass spectrometry analysis was applied to characterize volatile compounds of both crust and crumb of the Protected Designation of Origin Italian durum wheat sourdough “Altamura” bread. Volatile compounds of crust and crumb were characterized and statistically compared and their relative abundance was also calculated. A total of 89 compounds belonging to different chemical classes were identified in the crust. More abundant compounds detected in the crust were ethanol (20 ± 6 % ), 2-furfural (14 ± 7 % ) and 3-methyl-1-butanol (9 ± 5 % ). A lower number of volatile compounds (74) was identified in crumb, among which ethanol (32 ± 7 % ), 3-methyl-1-butanol (23 ± 6 % ) and 3-pentanol (7 ± 3) were the most abundant. The influence of different baking modes (wood- or gas-fired) on volatile compounds, macroscopic appearance and selected physico-chemical parameters (colour and texture) of bread samples were also evaluated.