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Intense aroma compounds: Useful tools to monitor the influence of processing and storage on bread aroma



Intense aroma compounds: Useful tools to monitor the influence of processing and storage on bread aroma



Advances in Food Sciences 18(5-6): 237-244



During the breadmaking process, a series of chemical and biochemical reactions take place generating either flavor-active or flavor-inactive volatiles. Among them, the first mentioned group is of much interest, because these compounds significantly contribute to bread quality. In the first part of the review, results of investigations aimed to identify key bread odorants are summarized and differences in rye and wheat bread flavor are discussed. In the second part, it is demonstrated how key odorants can be used to monitor flavor changes induced, e.g., by changes in the breadmaking process or by enrichment of doughs with precursors.

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