QUALITATIVE-ANALYSIS OF VOLATILE COMPOUNDS FROM THE CRUST AND CRUMB OF ANISE WHITE BREAD

dc.contributor.author	KOMAITIS, ME	en
dc.contributor.author	AGGELOUSIS, G	en
dc.date.accessioned	2014-06-06T06:42:22Z
dc.date.available	2014-06-06T06:42:22Z
dc.date.issued	1993	en
dc.identifier.issn	0240-8813	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/587
dc.subject	VOLATILE COMPOUNDS	en
dc.subject	CRUST	en
dc.subject	CRUMB	en
dc.subject	ANISE	en
dc.subject	WHITE BREAD	en
dc.subject.classification	Food Science & Technology	en
dc.title	QUALITATIVE-ANALYSIS OF VOLATILE COMPOUNDS FROM THE CRUST AND CRUMB OF ANISE WHITE BREAD	en
heal.type	other	en
heal.language	English	en
heal.publicationDate	1993	en
heal.abstract	Volatile compounds from the crust and crumb of anise white bread were extracted with dichloromethane-diethyl ether, then analysed by gas chromatography/mass spectrometry. Twenty three compounds were identified in the crust, 34 in the crumb ; 6 of them were present in the two constituents. Several of them, 2methyl-2-butanol, 2-propylheptanol, benzophenone, p-methoxy-benzaldehyde, 2H1-benzopyran-2one, 2-methylhydroxy-3(H)-furanone, have not been described earlier. Among the volatile compounds which were identified, some originate from anise, others result from dough fermentation, from the Maillard reaction or from the specific process of breadmaking.	en
heal.publisher	LAVOISIER ABONNEMENTS	en
heal.journalName	SCIENCES DES ALIMENTS	en
dc.identifier.issue	3	en
dc.identifier.volume	13	en
dc.identifier.isi	ISI:A1993LQ21700016	en
dc.identifier.spage	585	en
dc.identifier.epage	591	en