CLM-TOASTING-001 · VERIFIED
Measured in real time in the oven, toasting wheat and gluten-free breads released volatile compounds held in the bread and also generated new ones through the Maillard reaction and caramelisation.
Five gluten-free breads and one wheat bread in an oven; it measures released volatiles, not their odour, and names no single compound for toasting.
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
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini & Franco Biasioli
DOI 10.3390/foods9101498Permanent identifier smellbook:claim:what-toasting-releases-from-bread · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.