Abstract
Carbonyl compounds of white bread, isolated by extraction, were identified as their 2,4-dinitrophenylhydrazones by thin-layer chromatography. Acids were separated from an extract of white bread as their sodium salts, regenerated and analysed by gas chromatography. 24 carbonyl compounds and 13 acids were identified. Of these, 9 carbonyl compounds and 8 acids had not been previously reported to occur in the aroma of white bread.
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