Research Article
Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour
Table 4
The volatile compounds of steamed bread made from wheat flour†.
| Volatile compounds | CAS# | RI | Rt (s) | Dt (ms) |
| Isopropyl acetate | C108214 | 102.1 | 658.6 | 35.836 | Triethylamine | C121448 | 101.2 | 666.3 | 37.846 | 1-Methoxy-2-methyl-propane | C625445 | 88.1 | 574.5 | 19.178 | 2-Butanone | C78933 | 72.1 | 585.2 | 21.093 | Ethyl acetate | C141786 | 88.1 | 573.5 | 18.986 | 3-Methylpentane | C96140 | 86.2 | 583.7 | 20.805 | 2-Pentanone | C107879 | 86.1 | 694.2 | 46.613 | Isopentyl alcohol | C123513 | 88.1 | 755.2 | 78.756 | 2,3-Pentanedione | C600146 | 100.1 | 685.6 | 43.609 | Dimethoxyethane | C110714 | 90.1 | 648.3 | 33.347 | Acetic acid | C64197 | 60.1 | 617.9 | 27.009 | 1-Propanol | C71238 | 60.1 | 557.4 | 16.118 | Butanoic acid | C107926 | 88.1 | 774.3 | 93.979 | Ethyl propanoate | C105373 | 102.1 | 710.8 | 53.199 | 2-Formylbutane | C96173 | 86.1 | 658.4 | 35.772 | 1-Hexen-3-one | C1629603 | 98.1 | 773.7 | 93.462 | trans-2-Pentenal | C1576870 | 84.1 | 739.1 | 67.98 | Isobutyraldehyde | C78842 | 72.1 | 567 | 17.836 | Benzaldehyde | C100527 | 106.1 | 978.4 | 288.66 | 2-Hexanol | C626937 | 102.2 | 979 | 289.026 | 1-Octen-3-ol | C3391864 | 128.2 | 976.8 | 287.565 | 2-Heptanone | C110430 | 114.2 | 879.7 | 206.494 | 2,3-Butanediol | C513859 | 90.1 | 806.8 | 125.868 | Isobutyric acid | C79312 | 88.1 | 791.1 | 109.747 | Butanal | C123728 | 72.1 | 623.5 | 28.108 | Isobutanol | C78831 | 74.1 | 617.1 | 26.874 | Butanoic acid | C107926 | 88.1 | 807.3 | 126.445 | 1-Pentyl butyrate | C540181 | 158.2 | 1050.8 | 337.486 | trans-2-Pentenal | C1576870 | 84.1 | 754.4 | 78.155 | Phenylethyl alcohol | C60128 | 122.2 | 1110.8 | 377.895 | Styrene | C100425 | 104.1 | 890 | 217.033 | 2,3-Butanedione | C431038 | 86.1 | 573.1 | 18.922 | Propanoic acid | C79094 | 74.1 | 756.3 | 79.565 | 1-Butanol | C71363 | 74.1 | 654.8 | 34.912 | 3-Methylbutanal | C590863 | 86.1 | 618.4 | 27.113 | Acetol | C116096 | 74.1 | 711.1 | 53.319 | Propanoic acid | C79094 | 74.1 | 685.9 | 43.711 | 2-Furanmethanol | C98000 | 98.1 | 878.7 | 205.339 | Diethylnitrosamine | C55185 | 102.1 | 890.7 | 217.754 | 3-Methylbutanoic acid | C503742 | 102.1 | 839.9 | 162.577 | 1-Heptanol | C111706 | 116.2 | 978.6 | 288.813 | 1-Octen-3-ol | C3391864 | 128.2 | 977.5 | 288.026 | Pentanoic acid | C109524 | 102.1 | 917.3 | 242.387 | trans-2-trans-4-Heptadienal | C4313035 | 110.2 | 1018.4 | 315.673 | 1-Octen-3-one | C4312996 | 126.2 | 975 | 286.34 | 3-Octanone | C106683 | 128.2 | 977.8 | 288.271 | n-Hexyl propionate | C2445763 | 158.2 | 1108.8 | 376.556 | 3-Methylpentanoic acid | C105431 | 116.2 | 935.1 | 257.157 | 2-Phenylethanal | C122781 | 120.1 | 1045.8 | 334.114 | Acetol | C116096 | 74.1 | 655.2 | 34.987 | 3-Methyl-1-butanol | C123513 | 88.1 | 734.4 | 65.169 | 2-Butanone | C78933 | 72.1 | 615.5 | 26.557 | n-Pentyl acetate | C628637 | 130.2 | 902.3 | 228.949 | 3-Furanmethanol | C4412913 | 98.1 | 977.8 | 288.247 | Butanoic acid | C107926 | 88.1 | 790.1 | 108.79 |
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†RI: retention index; Rt: retention time; Dt: drift time.
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