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Solid-Phase Microextraction Method for Headspace Analysis of Volatile Compounds in Bread Crumb

¹Europastry, S.A., Departament de Tecnologia. Crta. Sarral a Barberà de la Conca s/n. E-43424 Sarral. Tarragona, Spain. ²Corresponding author. Fax: +34977890575. E-mail: jaruiz@frida.net. ³Departament de Química Analítica i Química Orgànica (Unitat d'Enologia, CeRTA), Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili. Avda. Ramon y Cajal, 70, E-43005. Tarragona, Spain.

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).