An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

Food Chemistry

Volumn 206, Issue , 2016, Pages 110-118

  Pico, Joana ^a   Nozal, María Jesús ^a   Gómez, Manuel ^b   Bernal, José Luis ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bread crumb aroma; Fat hydrolysis; Gas chromatography; Lipases; Soxhlet extraction

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; COLUMN CHROMATOGRAPHY; DICHLOROMETHANE; ENZYMATIC HYDROLYSIS; EXTRACTION; FATTY ACIDS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; IMPURITIES; LIPASES;

BREAD CRUMBS; DIETHYL ETHERS; EXTRACTION EFFICIENCIES; FREE FATTY ACID; OVERLAPPING PEAKS; SOXHLET EXTRACTION; STANDARD ADDITION METHOD; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ACETIC ACID; ACETOIN; DICHLOROMETHANE; ETHER; FATTY ACID; GLYCEROL; PHENETHYL ALCOHOL; VOLATILE AGENT; FAT; TRIACYLGLYCEROL LIPASE; VOLATILE FATTY ACID;

ARTICLE; BREAD; CONCENTRATION (PARAMETERS); LIPID HYDROLYSIS; MASS FRAGMENTOGRAPHY; MEASUREMENT ACCURACY; SOXHLET EXTRACTION; WHEAT; ANALYSIS; FRACTIONATION; HYDROLYSIS; METABOLISM; PROCEDURES;

BREAD; CHEMICAL FRACTIONATION; FATS; FATTY ACIDS, VOLATILE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROLYSIS; LIPASE; TRITICUM;

EID: 85017256702     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.054     Document Type: Article

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