Cereal Chem 40:162 - 168.  |  VIEW ARTICLE

Isolation, Origin, and Synthesis of a Bread Flavor Constituent.

L. Wiseblatt and H. F. Zoumut. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

A substance with a strong, pleasant cracker aroma was isolated from fermented liquid brews after boiling and was shown to be identical with that isolated from dried bread. The reacting compounds were determined by synthesis of the aroma substance and demonstration of its identity with those isolated from bread and from boiled brews. Aromas produced when dihydroxyacetone is heated in solution with various amino acids are described; this triose appears to react in a manner entirely typical of the Maillard browning system.