Application of dynamic headspace technique and gas chromatography mass spectrometry methods for bread

• Autorzy: Venskaityte A. , Juodeikiene G. , Hansen L. , Petersen M.A.
• Języki publikacji: EN

Abstrakty

EN

Dynamic Headspace and Gas Chromatography and Mass Spectrometry (GC and MS) methods have been adapted for rye bread flavour analysis, optimising parameters: the amount of sample, trapping time, cold trap temperature and sample preparation method. Commercial rye bread was used as a reference. Experiments indicated that 25 g of sample could be taken for the test. Due to insufficient isolation of volatiles and flavour compounds in a short time period a prolonged trapping time of 40 min was chosen for the trapping the volatiles in the tube. Higher relative concentrations were obtained applying +5 C cold trap temperature in the GC device and using sample preparation method without water (dry sample preparation method). These parameters were successfully applied for rye bread flavour investigations.

Słowa kluczowe

EN

dynamic headspace; flavour; rye bread; gas chromatography; mass spectrometry

PL

pieczywo; mąka; zboża

• Wydawca: Bydgoskie Towarzystwo Naukowe
• Czasopismo: Ekologia i Technika
• Rocznik: 2005
• Tom: R. 13, nr 5
• Strony: 182--186
• Opis fizyczny: Bibliogr. 6 poz., rys., tab.

Twórcy

autor

Venskaityte A.

• Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-Kaunas, Lithuania

autor

Juodeikiene G.

• Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-Kaunas, Lithuania

autor

Hansen L.

• Department of Food Science, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark

autor

Petersen M.A.

• Department of Food Science, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark

Bibliografia

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• 3. Mellon F., Self R. and Startin J. R., Mass spectrometry of natural substances in food. The Royal Society of Chemistry, UK, 2000.
• 4. Nijssen L.M., Visscher C.A., Maarse H., Willemsens L.C., Boelens M.H. Volatile compounds in foods - Qualitive and Quantitative Data. TNO Nutrition and Food Research Institute, Zeist, Netherlands, 1996.
• 5. Lund B., Hansen A., Fermentation of rye sourdough. Research reviews. 47- 58(1987).
• 6. Scieberle P., Grosch W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust. Z. Lebensm Unters Forsch, 198, 292- 296(1994).