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  • Title: Model studies on retention of added volatiles during breadcrumb production.
    Author: Dimelow CP, Linforth RS, Taylor AJ.
    Journal: J Agric Food Chem; 2005 May 04; 53(9):3572-6. PubMed ID: 15853403.
    Abstract:
    Breadcrumb samples were prepared with a range of volatile compounds at known concentrations. The retention of these volatiles was assessed via solvent extraction and quantification by gas chromatography-mass spectrometry. Volatile loss during processing was shown to be substantial and dependent upon the compound's vapor pressure. The influence of initial concentration levels on the retention of volatiles was linear within the bounds of the experimental concentrations (0-300 mg/kg). Comparison of volatile concentration at various stages throughout the production process (by headspace analysis) showed that the greatest losses occurred during the processing stages that involved heat, namely, microwave heating and drying. The production of samples by freeze drying showed an increased average retention of 17% as compared to fluidized bed drying and flat bed drying, which showed the highest volatile losses.
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