Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

Dynamic headspace extraction technique coupled to the gas chromatography–mass spectrometry analysis was applied to characterize volatile compounds of both crust and crumb of the Protected Designation of Origin Italian durum wheat sourdough “Altamura” bread. Volatile compounds of crust and crumb were characterized and statistically compared and their relative abundance was also calculated. A total of 89 compounds belonging to different chemical classes were identified in the crust. More abundant compounds detected in the crust were ethanol (20 ± 6%), 2-furfural (14 ± 7%) and 3-methyl-1-butanol (9 ± 5%). A lower number of volatile compounds (74) was identified in crumb, among which ethanol (32 ± 7%), 3-methyl-1-butanol (23 ± 6%) and 3-pentanol (7 ± 3) were the most abundant. The influence of different baking modes (wood- or gas-fired) on volatile compounds, macroscopic appearance and selected physico-chemical parameters (colour and texture) of bread samples were also evaluated. s baked in wood-fired oven showed larger amount of volatile compounds such as furans and aldehydes that could positively influence the flavour of the product. of wood-fired breads showed higher amounts of compounds from Maillard reaction, resulting in harder and browner breads than gas-fired samples. Macroscopic appearance of crumb of wood-fired breads showed higher percentages of larger pores, being also less hard and cohesive than gas-fired samples.