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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...

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Related Experiment Video

Updated: Apr 1, 2026

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Analytical methods for volatile compounds in wheat bread.

Joana Pico¹, Manuel Gómez², José Bernal¹

¹I.U. Cinquima, Analytical Chemistry Group, University of Valladolid, E-47011 Valladolid, Spain.

Journal of Chromatography. A

|October 11, 2015

Summary

This summary is machine-generated.

Analyzing bread aroma involves sensory and instrumental methods. This review covers techniques like gas chromatography-mass spectrometry and sample preparation for detecting wheat bread volatile compounds.

Keywords:

Gas chromatography Sample preparation Volatile compounds Wheat bread

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Published on: June 9, 2021

Area of Science:

Food Science
Analytical Chemistry

Background:

Consumer acceptance of bread heavily relies on its aroma, a primary sensory attribute.
Sensory analysis, while vital for understanding human perception, has limitations and requires complementary instrumental methods.
Instrumental analysis is essential for objectively quantifying bread's volatile compounds, which contribute to its aroma profile.

Purpose of the Study:

To review and compare different sample treatment and instrumental analysis techniques for volatile compounds in wheat bread.
To provide an overview of the advantages and limitations of various analytical methods used in bread aroma research.
To describe the common parameters employed in these methods for accurate volatile compound detection.

Main Methods:

Gas chromatography coupled to mass spectrometry (GC-MS) is a primary technique for volatile compound identification.
Proton-transfer reaction mass spectrometry (PTR-MS) is an emerging technique for monitoring aroma-related processes.
Sample preparation methods include solvent extraction, supercritical fluid extraction (SFE), and headspace analysis (HSA).

Main Results:

GC-MS and PTR-MS are effective for analyzing bread's volatile profile, with specific applications in aroma studies.
Extraction techniques like solvent extraction, SFE, and HSA offer different efficiencies and selectivities for volatile compound isolation.
The choice of method depends on the specific volatile compounds of interest and the analytical goals.

Conclusions:

A comprehensive understanding of sample treatment and instrumental techniques is crucial for accurate wheat bread aroma analysis.
Combining sensory data with instrumental analysis provides a robust approach to evaluating bread quality.
Further research into optimizing these analytical methods can enhance the understanding and control of bread aroma.