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Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104668
Title The odour of white bread
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E.J. Mulders
Author(s) Mulders, E.J.
Publisher Wageningen : Pudoc
Publication year 1973
Description 20 p
Notes Summary only of results published in Z. Lebensmittelunters. u. -Forsch. 150(1972/1973) p. 68-74, 228-232, 306-317  show all notes
Proefschrift Wageningen
Ook verschenen als: Agricultural research reports ; 798
Ook verschenen als handelsuitgave
ISBN 9022004570
Tutors Pilnik, Prof. Dr. W.
Graduation date 1973-06-08
Dissertation no. 556
Author abstract show abstract

Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis. Ninety-four components were identified, including hydrocarbons, alcohols, aldehydes, ketones, acids, esters as well as nitrogen, sulphur and miscellaneous compounds. The concentration of the main components in the vapour above white bread was determined by direct vapour analysis. The odour threshold values of these components in aqueous solution were determined, and the odour values calculated as the ratio of concentration to odour threshold value to estimate their contribution to the total odour. The Maillard reaction of the cysteine/cystine-ribose system was investigated in a search for components which can be expected in heat-processed food products, and to find out whether during this reaction compounds possessing bread-like odours were formed. Forty-five components were identified, including thiophenes, thiazoles, thiols, pyrazines, pyrroles, amines, furans, aldehydes, ketones and miscellaneous compounds. Possible pathways for the formation of 2-acylthiazoles and of 3-methyl, and 5-methyl substituted 2-formylthiophenes are proposed.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08202,556
FORUM ; STACKS ; NN08200,556
Keyword(s) (cab) bread / breadmaking / chemical structure / confectionery / cosmetics / essential oils / odours / organoleptic traits / perfumery / relationships / sensory evaluation / bakeries / biological properties
Categories Sensory Sciences
Publication type PhD thesis
Language English
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