Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts

Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts

The aroma profiles of bread crusts made from intermediate wheatgrass (<i>Thinopyrum intermedium</i>) and whole wheat (<i>Triticum aestivum</i>) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were identified and...

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Bibliographic Details
Main Authors:	Laurianne Paravisini, Kelsey A. Sneddon, Devin G. Peterson
Format:	Article
Language:	English
Published:	MDPI AG 2019-07-01
Series:	Molecules
Subjects:	whole wheat intermediate wheatgrass bread aroma Maillard reaction <i>Thinopyrum intermedium</i>
Online Access:	https://www.mdpi.com/1420-3049/24/13/2484

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