SRC-TOASTING-2020 · PRIMARY

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

Lifecycleactive

Published2020-10-20

DOI10.3390/foods9101498

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-05 by an automated check. Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-05 · corrections 0

TOPICS

toastbreadMaillard reactionbaking

CLAIMS USING THIS SOURCE1

CLM-TOASTING-001

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.

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:volatiles-released-by-toasting-bread-2020 · Graph record (JSON)

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