Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

Landbrug og biologi

• breads 77%
• flavor 64%
• odors 61%
• wheat 49%
• lipid peroxidation 32%
• whole wheat bread 29%
• Maillard reaction 23%
• off flavors 23%
• bran 22%
• chemical reactions 21%
• dough 20%
• phenolic acids 20%
• dust 19%
• multivariate analysis 19%
• volatile compounds 19%
• aldehydes 18%
• sensory properties 17%
• chemical composition 14%
• sampling 13%
• fermentation 13%

Kemiske forbindelser

• 2-Methylbutanal 65%
• 3-Methylbutanal 62%
• Strecker Synthesis 54%
• Lipid 53%
• Maillard Reaction 48%
• Dust 42%
• Volatile Agent 42%
• Fermentation 36%
• Oxidation Reaction 34%
• Gas Chromatography Mass Spectrometry (GCMS) 29%
• Aldehyde 27%
• Acid 13%

Medicin og biovidenskab

• Bread 100%
• Triticum 94%
• Odorants 82%
• isovalerylaldehyde 22%
• Acetoin 18%
• Maillard Reaction 17%
• phenolic acid 15%
• Lipids 14%
• Aldehydes 13%
• Dust 12%
• Fermentation 11%
• High Pressure Liquid Chromatography 9%
• Data Analysis 8%
• Multivariate Analysis 7%