Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Keywords: 2-ACPY; 2-acetyl-1-pyrroline; CAR; carboxen; CCD; central composite design; D; desirability function; DVB; divinylbenzene; DOE; design of experiments; FD; flavour dilution factor; GC/QTOF; gas chromatography/quadrupole-time of flight; HPMC; hydroxyl propy