SmellBook
Menu

CLM-TOASTING-001 · VERIFIED

What toasting releases from bread

Measured in real time in the oven, toasting wheat and gluten-free breads released volatile compounds held in the bread and also generated new ones through the Maillard reaction and caramelisation.

SCOPE

Five gluten-free breads and one wheat bread in an oven; it measures released volatiles, not their odour, and names no single compound for toasting.

SUPPORT CHECK

The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).

LIFECYCLE

active · reviewed 2026-10-02 · corrections 0

CANONICAL PROFILES1
ToastSB-0037↗
SUPPORTING SOURCES1
VERIFIEDPRIMARY

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini & Franco Biasioli

Foods

DOI 10.3390/foods9101498
Registry record ↗External source ↗

Permanent identifier smellbook:claim:what-toasting-releases-from-bread · Graph record (JSON)

Dataset history Not yet in a dataset release; it will appear in the next one.