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The Smell of Freshly-Baked Bread

Aroma Chemistry


© Compound Interest

The Smell of Freshly-Baked Bread - Aroma Chemistry

As we took a look at the complex chemistry of bread-making last week, this week it seemed to make perfect sense to look at some of the chemistry that results from putting the end result of that process into the oven! There are a host of compounds that contribute towards baked bread’s aroma; here we take a look at a selection of them, how they are formed, and what they contribute.

  • fermentation
  • bacteria
  • aldehydes
  • yeasts
  • maltol
  • isomaltol
  • 2-acetyl-1-pyrroline
  • 2-acetyltetrahydropyridine
  • 2-nonenal
  • 3-methylbutanal
  • methional
  • 2,6-nonadienal
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