Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS

Affiliations

• ¹ IU Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011, Valladolid, Spain.
• ² Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, Italy.
• ³ Institute for Ion Physics and Applied Physics, University of Innsbruck, Technikerstr. 25, Innsbruck, Austria.
• ⁴ Department of Agriculture, Food and Environment Sciences, University of Foggia, Napoli Street 25, E-71122, Foggia, Italy.
• ⁵ IllycaffèS.p.a,ViaFlavia,110, 34147, Trieste, Italy.
• ⁶ Food Technology Area, ETS Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071, Palencia, Spain.