Browse Publications Technical Papers 2007-01-3050
2007-07-09

Analysis of Volatile Compounds from Sweetpotato Breads using Gas-Chromatography and Solid Phase Microextraction 2007-01-3050

Food analysis is important for the evaluation of nutritional value and toxic contaminants in foods. An investigation of volatile compounds from prepared sweetpotato breads (SPBs) was observed using gas-chromatography mass-spectrometry (GC-MS) and solid phase micro-extraction (SPME). Three SPBs containing 50% sweetpotato flour (SPF) and 50% hard red spring wheat flour (HRSWF) were prepared without dough enhancer (NE), with dough enhancer (DE) and dough enhancer with starch (DES). Eight classes of compounds were identified which included alcohols, acids, aldehydes, alkanes, alkenes, esters, ether and ketones. Acetic acid, ethanol and dimethyl phthalate were among the compounds that were identified in this study.

SAE MOBILUS

Subscribers can view annotate, and download all of SAE's content. Learn More »

Access SAE MOBILUS »

Members save up to 43% off list price.
Login to see discount.
Special Offer: With TechSelect, you decide what SAE Technical Papers you need, when you need them, and how much you want to pay.
X