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Wheat bread and whole wheat bread were stored for up to 3 weeks and specific chemical reactions were related to perceptual flavour changes as analysed by sensory profiling. Volatile and non-volatile compounds were quantified using GC–MS and HPLC. Results were examined by multivariate data analysis.Fresh wheat bread had a higher concentration of the fermentation products 2,3-butandione and 3-hydroxy-2-butanone...
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