Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 421722
Title The odour of white bread
Author(s) Mulders, E.J.
Source Landbouwhogeschool Wageningen. Promotor(en): W. Pilnik. - Wageningen : Pudoc - ISBN 9789022004579 - 20
Department(s) Wageningen University
Publication type Dissertation, internally prepared
Publication year 1973
Keyword(s) brood - broodbereiding - chemische structuur - zoetwaren - cosmetica - etherische oliën - geurstoffen - organoleptische kenmerken - parfumerie - relaties - sensorische evaluatie - bakkerijen - biologische eigenschappen - bread - breadmaking - chemical structure - confectionery - cosmetics - essential oils - odours - organoleptic traits - perfumery - relationships - sensory evaluation - bakeries - biological properties
Categories Sensory Sciences

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.

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