Gas chromatographic-mass spectrometric characterisation of the Italian Protected Designation of Origin "Altamura" bread volatile profile

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 787-793

  Bianchi, F ^a   Careri, M ^a   Chiavaro, E ^a   Musci, M ^a   Vittadini, E ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

"Altamura" bread; Baking mode; Colour; Texture; Volatile compounds

Indexed keywords

ALCOHOL; ALDEHYDE DERIVATIVE; FURAN DERIVATIVE; FURFURAL; ISOPENTYL ALCOHOL; PENTAN 3 OL; VOLATILE AGENT;

ARTICLE; BREAD; COLOR; EXTRACTION; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; ITALY; MASS SPECTROMETRY; PHYSICAL CHEMISTRY; WHEAT; WOOD;

TRITICUM TURGIDUM SUBSP. DURUM;

EID: 42649135832     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.086     Document Type: Article

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