Cereal Chem 38:165 - 169.  |  VIEW ARTICLE

Some Volatile Carbonyl Compounds Arising During Panary Fermentation.

F. E. Kohn, L. Wiseblatt, and L. S. Fosdick. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

Volatile carbonyl compounds produced during dough fermentation were isolated and identified. Straight doughs from normal ingredients and from ingredients specially treated to attain minimal bacterial populations were compared as to the types and amounts of carbonyl compounds recoverable. The compounds identified in both normal and low-bacteria doughs are acetone, acetaldehyde, pyruvaldehyde, n- hexanal, n-butyraldehyde, isovaleraldehyde, and 2-hexanone. Benzaldehyde, which was identified in normal doughs, was not detected in low-bacteria doughs. Quantitative estimates of these substances showed no notable order-of-magnitude differences between the doughs. These compounds are not detectable in the ingredients, and are clearly fermentation by-products.