Odorant transfer characteristics of white bread during baking

Bioscience, Biotechnology and Biochemistry

Volumn 75, Issue 2, 2011, Pages 261-267

  Onishi, Masanobu ^a   Inoue, Michiko ^b   Araki, Tetsuya ^b   Iwabuchi, Hisakatsu ^a   Sagara, Yasuyuki ^c  

^a SAN EI GEN F F I INC   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c Food Kansei Communications Corp   (Japan)

Author keywords

Baking; Bread aroma; Crumb; Crust; Gas chromatography olfactometry (GC O)

Indexed keywords

BAKING; BREAD AROMA; CRUMB; CRUST; POTENT ODORANTS; TRANSFER CHARACTERISTICS; WEIGHT LOSS;

CHROMATOGRAPHY; FRAGRANCES; MASS SPECTROMETRY;

FOOD PRODUCTS;

ARTICLE; BREAD; COOKING; HEAT; MASS FRAGMENTOGRAPHY; ODOR; TIME; VOLATILIZATION;

BREAD; COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; ODORS; TIME FACTORS; VOLATILIZATION;

EID: 79952155286     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100572     Document Type: Article

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