VERIFIEDREVIEW
Chemistry of bread aroma: A review
In Hee Cho & Devin G. Peterson
Food Science and Biotechnology
DOI 10.1007/s10068-010-0081-3CLM-BREAD-001 · VERIFIED
Key odorants of wheat bread crust and crumb
A review of bread aroma chemistry reports 2-acetyl-1-pyrroline, (E)-2-nonenal, 3-methylbutanal, 2,3-butanedione, methional and (Z)-2-nonenal as primary odorants of wheat bread crust, with 2-acetyl-1-pyrroline suggested as the key crust odorant behind its cracker-like note; the crumb has a different set, and these odorants are generated mainly during baking.
Wheat bread; crust and crumb differ, and odorants depend on ingredients, fermentation and baking.
No service holds the abstract and the publisher blocks automated fetching; two independent readings of the abstract on the publisher's page agreed on the statement the claim rests on.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:key-odorants-of-wheat-bread-crust-and-crumb · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.