Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia
Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch & Francisca Randez-Gil · Foods
Lifecycleactive
Published2024-11-29
DOI10.3390/foods13233872
Used by1 verified claim
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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.EXTERNAL RECORD