Solid-phase microextraction method for headspace analysis of volatile compounds in bread crumb

Abstract

A solid-phase microextraction method was developed to analyze volatile compounds in bread crumb. Three different fibers usually used to determine volatile compounds in foodstuffs were tested, and Carboxen/Polydimethylsiloxane showed the best extraction efficiency. This method can determine ≈65 compounds, although only the main compounds responsible for the crumb aroma profile (6 alcohols, 5 aldehydes, 5 acids, and 2 ketones) were evaluated quantitatively with a relative standard deviation <20% and limits of detection were 1-18 mg/kg. All the compounds showed a good linearity in concentration ranges of interest with acceptable correlation coefficients (r > 0.99) and recoveries close to 100%. The optimized solid-phase microextraction (SPME) method was applied to determine aromatic compounds in some precooked frozen breads marketed in Spain (baguettes and ciabattas).