Table 4.

Most odour-active volatile compounds (FD > 32) identified in pineapple bread samples (Cpb, Fpb and Ppb) *.

Compound	CPb	Fpb	Ppb
ACIDS
Propanoic acid	0.03 ± 0.0	0.02 ± 0.0	0.35 ± 0.0
2-Methylpropanoic acid	0.07 ± 0.0	0.07 ± 0.0	0.14 ± 0.0
Hexanoic acid	0.03 ± 0.0	0.03 ± 0.0	0.11 ± 0.0
Benzoic acid	0.30 ± 0.01	0.33 ± 0.01	0.45 ± 0.01
ALCOHOLS
Ethanol	2.16 ± 0.01	2.14 ± 0.02	2.35 ± 0.01
2/3-Methyl-1-butanol	0.15 ± 0.0	0.16 ± 0.0	1.67 ± 0.01
2-Phenylethanol	0.18 ± 0.0	0.18 ± 0.0	0.89 ± 0.01
ALDEHYDES
Hexanal	0.53 ± 0.0	0.51 ± 0.01	0.50 ± 0.02
Benzaldehyde	0.71 ± 0.01	0.73 ± 0.02	0.68 ± 0.01
(E,E)-2,4-Decadienal	1.03 ± 0.2	1.03 ± 0.07	1.14 ± 0.02
KETONES
2,3-Butanedione	1.76 ± 0.06	1.75 ± 0.03	2.04 ± 0.12
3-Hydroxy-2-butanone	1.77 ± 0.03	1.79 ± 0.01	1.87 ± 0.11
2,3-Dihydroxy-6-methyl-4 H-Pyran-4-one	0.04 ± 0.0	0.05 ± 0.0	1.35 ± 0.1
ESTERS
Ethyl acetate	4.28 ± 0.3	4.29 ± 0.5	5.28 ± 0.2
Ethyl propionate	1.63 ± 0.02	1.60 ± 0.02	1.57 ± 0.01
Methyl ethanoate	0.06 ± 0.0	0.06 ± 0.0	0.05 ± 0.0
Ethyl octanoate	1.05 ± 0.06	1.05 ± 0.0	1.06 ± 0.0
FURANS
4-Hydroxy-2,5-dimethyl-3(2 H)-furanone	1.33 ± 0.6	1.37 ± 0.1	1.35 ± 0.1
Furfural	0.93 ± 0.01	1.01 ± 0.0	1.95 ± 0.1
NON-VOLATILES
Lactic acid (µg/g)	37.1 ± 2.5	38.7 ± 1.0	54.2 ± 5.7
TTA 1	1.42 ± 0.1	1.44 ± 0.2	2.03 ± 0.1

* µg equivalents of 1-butanol per gram of bread. ¹ mL NaOH 0.1 N/10 g of bread.