Publication no. C-2003-0414-03R |  VIEW ARTICLE

Solid-Phase Microextraction Method for Headspace Analysis of Volatile Compounds in Bread Crumb.

J. A. Ruiz (1,2), J. Quilez (1), M. Mestres (3), and J. Guasch (3). (1) Europastry, S.A., Departament de Tecnologia. Crta. Sarral a Barberà de la Conca s/n. E-43424 Sarral. Tarragona, Spain. (2) Corresponding author. Fax: +34977890575. E-mail: <jaruiz@frida.net> (3) Departament de Química Analítica i Química Orgànica (Unitat d’Enologia, CeRTA), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili. Avda. Ramon y Cajal, 70, E-43005. Tarragona, Spain. Cereal Chem. 80(3):255-259. Accepted November 4, 2002. Copyright 2003 American Association of Cereal Chemists, Inc.

A solid-phase microextraction method was developed to analyze volatile compounds in bread crumb. Three different fibers usually used to determine volatile compounds in foodstuffs were tested, and Carboxen/ Polydimethylsiloxane showed the best extraction efficiency. This method can determine approximately 65 compounds, although only the main compounds responsible for the crumb aroma profile (6 alcohols, 5 aldehydes, 5 acids, and 2 ketones) were evaluated quantitatively with a relative standard deviation <20% and limits of detection were 1-18 mg/kg. All the compounds showed a good linearity in concentration ranges of interest with acceptable correlation coefficients (r > 0.99) and recoveries close to 100%. The optimized solid-phase microextraction (SPME) method was applied to determine aromatic compounds in some precooked frozen breads marketed in Spain (baguettes and ciabattas).