QUALITATIVE-ANALYSIS OF VOLATILE COMPOUNDS FROM THE CRUST AND CRUMB OF ANISE WHITE BREAD

Volatile compounds from the crust and crumb of anise white bread were extracted with dichloromethane-diethyl ether, then analysed by gas chromatography/mass spectrometry. Twenty three compounds were identified in the crust, 34 in the crumb ; 6 of them were present in the two constituents. Several of them, 2methyl-2-butanol, 2-propylheptanol, benzophenone, p-methoxy-benzaldehyde, 2H1-benzopyran-2one, 2-methylhydroxy-3(H)-furanone, have not been described earlier. Among the volatile compounds which were identified, some originate from anise, others result from dough fermentation, from the Maillard reaction or from the specific process of breadmaking.