Hans-Dieter-Belitz-Institute for Cereal Grain Research

Flavour Analysis

The volatile fractions of foods which also contain the aroma compounds are highly complex in their composition. coffee, e.g., contains more than 1000, milk chocolate more than 600 and bread (crumb and crust) at least the same number of volatile components. In co-operation with the German Research Centre for Food Chemistry and the Institute for Food Chemistry of theTechnical University of Munich a concept has been developed that enables to select the relevant odourants in such complex fractions. The critical point of this concept is the use of the human nose as biosensor (HRGC-sniffing; odour threshold values) in combination with instrumental analysis (capillary gas chromatography/mass spectrometry).

By using this technique, the key odourants of wheat (see below) and rye bread, toasted bread, French baguette, and gluten-free bread have been identified. Current research is directed to optimise the aroma of different bread types by selecting suitable raw materials or processing conditions on the basis of an exact quantitative analysis (isotope dilution analysis with stable isotopomers).

Major aroma compounds of wheat bread crust
Structures of the most important aroma compounds of wheat bread crust

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