Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

Article ID	Journal	Published Year	Pages	File Type
8889342	Food Research International	2018	43 Pages	PDF

Keywords

Acetoin (PubChem CID: 179)SIFT-MS Diacetyl (PubChem CID: 650)Isoamyl acetate (PubChem CID: 31276)Ethanol (PubChem CID: 702)Ethyl acetate (PubChem CID: 8857)Acetic acid (PubChem CID: 176)acetic acid bacteria Lactic acid bacteria Volatiles Bread Sourdough

Related Topics

Life Sciences Agricultural and Biological Sciences Food Science

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

Authors

Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst,