Reference

Aroma substances of rye bread crusts

Aroma substances of rye bread crusts. Schieberle, P.; Grosch, W. (Garching, Fed. Rep. Ger.). Veroeff. Arbeitsgem. Getreideforsch., 193(Ber. Tag. Getreidechem., 34th, 1983), 104-6 (German) 1984.In this experiment, several chemicals are used like 22047-25-2 CODEN: VAGED6. ISSN: 0342-572X. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Gas chromatog.-mass spectroscopic studies, together with the sniffing technique, was used to sep. and identify 39 volatile substances from rye bread crust and to evaluate their odor properties. The results were tabulated. Esp. significant were the roast odor of 2-acetylpyrazine [22047-25-2], 2-acetylpyridine [1122-62-9], 6,7-dihydro-5-methyl-5H-cyclopentapyrazine [23747-48-0], 2-acetyl-1,4,5,6-tetrahydropyridine [25343-57-1], and 2-methyl-3-ethylpyrazine [15707-23-0] and the caramel odor of maltol [118-71-8]. .

Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay

Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay. Schieberle, Peter; Grosch, Werner (Dtsch. Forschungsanst. Lebensmittelchem., Garching 8046, Fed. Rep. Ger.). J. Agric. Food Chem., 35(2), 252-7 (English) 1987. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A stable isotope diln. assay was developed for the quant. anal. of acetylpyrazine [22047-25-2], 2-methyl-3-ethylpyrazine [15707-23-0], 5-methyl-5H-cyclopenta[b]pyrazine [65128-99-6], and 2-acetyl-1-pyrroline [85213-22-5] in bread crusts. Model expts. showed that these compds., which contribute significantly to the crust flavor, can be detd. with high sensitivity and accuracy. The method revealed that the levels of the 3 pyrazines lie in similar concn. ranges in the wheat and rye crusts. In contrast, 2-acetyl-1-pyrroline appeared at an approx. 20-fold higher concn. in wheat crust than in rye. 65128-99-6 and 106191-40-6 are just another two chemicals used in this study. Comparison of 2 different processes for rye bread revealed that the level of the 4 compds. was twice as high in the 3-stage sourdough than in the 1-stage process. .