The most significant aroma compound in the crust of wheat bread is 2-acetyl-1-pyrroline (2AP). This compound is formed during Maillard reactions, and imparts a roasted, cracker-like aroma. A similar-looking compound, 2-acetyltetrahydropyridine, is also found in the crust, and formed in a similar manner.
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Explanation:
The most significant aroma compound in the crust of wheat bread is 2-acetyl-1-pyrroline (2AP). This compound is formed during Maillard reactions, and imparts a roasted, cracker-like aroma. A similar-looking compound, 2-acetyltetrahydropyridine, is also found in the crust, and formed in a similar manner.