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H. Ng, D. J. Reed, and J. W. Pence. Copyright 1960 by the American Association of Cereal Chemists, Inc. A number of carbonyl compounds were isolated from an ethanol extract of fresh white bread by the formation of their 2,4-dinitrophenylhydrazone derivatives. Through these derivatives five carbonyl compounds were identified by conventional analytical procedures: acetaldehyde, ethyl pyruvate, furfural, hexanal, and 2-methylbutanal. Three additional carbonyl compounds were identified by means of paper chromatography in three varied systems and by ultraviolet spectrum data; these compounds are acetone, methyl ethyl ketone, and formaldehyde. Isobutyraldehyde and n-valeraldehyde, which were found in baking-bread vapors, appeared to be absent in the ethanol extract of bread. |
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