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. 2020 Oct 20;9(10):1498. doi: 10.3390/foods9101498

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PTR-ToF-MS on-line curves of the volatile compounds released during 40 min. of baking (1) and further 20 min. of toasting (2). X-axis shows the time of baking/toasting, while Y-axis shows the signal intensity (cpu). Data corresponding to one compound were reported as an example of each of the 9 groups (classified by their biological origin): 3-methyl-1-butanol (fermentation origin, group 1, A), 1-hexanol (lipids oxidation origin, group 2, B), ethyl octanoate (esters origin, group 3, C), hexanoic acid (group 4, D), phenylethyl alcohol (fermentation-Maillard high retention in bread origin, group 5, E), acetic acid (fermentation-Maillard low retention in bread origin, group 6, F), 2,3-diethylpyrazine (early Maillard origin, group 7, G), 2-acetyl-1-pyrroline (late Maillard origin, group 8, H), furfuryl alcohol (caramelization-Maillard origin, group 9, I).