Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS-Reference-Cited by-同舟云学术

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS

Published:2018-08-17 Issue:9 Volume:53 Page:893-902
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J. Mass Spectrom.

Author:

Pico Joana¹^ORCID,Khomenko Iuliia²³^ORCID,Capozzi Vittorio⁴^ORCID,Navarini Luciano⁵,Bernal José¹^ORCID,Gómez Manuel⁶^ORCID,Biasioli Franco²^ORCID

Affiliation:

1. IU Cinquima, Analytical Chemistry Group; University of Valladolid; Paseo de Belén Street 7 E-47011 Valladolid Spain

2. Research and Innovation Centre; Fondazione Edmund Mach; via E. Mach 1 San Michele all'Adige Italy

3. Institute for Ion Physics and Applied Physics; University of Innsbruck; Technikerstr. 25 Innsbruck Austria

4. Department of Agriculture, Food and Environment Sciences; University of Foggia; Napoli Street 25 E-71122 Foggia Italy

5. IllycaffèS.p.a,ViaFlavia,110 34147 Trieste Italy

6. Food Technology Area, ETS Ingenierías Agrarias; University of Valladolid; Madrid Avenue 57 E-34071 Palencia Spain

Funder

Fondo di Sviluppo e Coesione

Fondazione Edmund Mach

Universidad de Valladolid

Publisher

Wiley

Subject

Spectroscopy

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jms.4258/fullpdf

Reference36 articles.

1. Gluten-free breads

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3. Gaining deeper insight into aroma perception: an integrative study of the oral processing of breads with different structures;Jourdren;Food Res Int,2017

4. Improving the aroma of gluten-free bread;Pacyński;LWT Food Sci Technol,2015

5. Current and forward looking experimental approaches in gluten-free bread making research;Masure;J Cereal Sci,2016

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