CLM-BREAD-002 · VERIFIED
Most breads from a set of artisanal bakeries in Valencia, Spain, contained over 50 volatile compounds in crumb and crust samples, including aldehydes, alcohols, acids and furans, compared with fewer than 20 in a control industrial bread, where ketones dominated; whole flours (such as spelt, durum wheat or T80) and the leavening agent affected the abundance of certain volatiles, particularly in the crust.
A set of artisan breads from bakeries in one city, compared with an industrial control bread; it describes their volatile compounds, not a smell unique to Valencia.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil
DOI 10.3390/foods13233872Permanent identifier smellbook:claim:volatile-compounds-of-artisan-breads-from-valencia · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 399.