# Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
## 2 Results and Discussion
### Determination of Physicochemical Changes
#### 2.2.3 Semi-Quantitative Determination of Volatile Compounds
Breads: (1) F70/WWF, (2) F70/FM, (3) F70, stored at 24 \(\pm\) 1 \({}^{\circ}\)C.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Compounds of**} & \multicolumn{3}{c}{**Experimental Bread**} & \multicolumn{3}{c}{**Control Bread**} & \multirow{2}{*}{**KI\({}_{\text{Ex}}\)**} & \multirow{2}{*}{**KI\({}_{\text{Li}}\)**} \\ \cline{2-2} \cline{5-6}
**Bread 1** & **Day 0** & & & & & \\ \hline Phenylacetaldehyde & \(14.5\pm 1.8\) & n.d. & \(11.1\pm 1.3\) & n.d. & \(1068\) & \(1055\) \\ Acetoin & \(447.4\pm 5.9\) & \(402.1\pm 7.1\) & \(1639\pm 36.5\) & \(152.4\pm 34.2\) & \(710\) & \(721\) \\
6-Methyl-5-hepten-2-one & \(16.8\pm 0.3\) & n.d. & n.d. & n.d. & \(985\) & \(985\) \\ Methyl butanoate & \(79.9\pm 6.5\) & \(94.0\pm 7.6\) & \(103.9\pm 0.4\) & \(97.1\pm 9.1\) & \(722\) & \(735\) \\ Ethyl butanoate & \(57.9\pm 0.9\) & \(72.5\pm 1.4\) & \(83.2\pm 0.8\) & \(74.9\pm 14.1\) & \(798\) & \(799\) \\ Methyl hexanoate & \(37.5\pm 3.4\) & \(40.3\pm 2.3\) & \(53.9\pm 12.6\) & \(48.3\pm 8.3\) & \(921\) & \(934\) \\ Ethyl octanoate & \(47.2\pm 6.1\) & \(57.2\pm 0.5\) & \(81.8\pm 4.4\) & \(60.4\pm 6.4\) & \(1193\) & \(1195\) \\ Hexane & \(3008.2\pm 108.9\) & \(3082.5\pm 547.8\) & \(33108.3\pm 45.9\) & \(2674.5\pm 1.1\) & \(595\) & \(600\) \\ Heptane & n.d. & \(34.3\pm 6.2\) & n.d. & n.d. & \(699\) & \(700\) \\ Nonane & n.d. & \(13.3\pm 4.1\) & n.d. & n.d. & \(900\) & \(900\) \\ Decane & \(47.3\pm 5.1\) & \(42.0\pm 7.2\) & n.d. & \(13.7\pm 2.4\) & \(1000\) & \(1000\) \\ Tridecane & n.d. & \(8.0\pm 0.6\) & \(11.7\pm 0.6\) & n.d. & \(1300\) & \(1300\) \\
2-Perply-furan & \(75.5\pm 1.1\) & n.d. & n.d. & n.d. & \(994\) & \(994\) \\ \(\alpha\)-Pineine & \(12.9\pm 1.4\) & \(9.9\pm 0.0\) & \(115.2\pm 2.6\) & \(7.6\pm 0.2\) & \(947\) & \(943\) \\ Limonene & \(468.0\pm 133.1\) & \(369.7\pm 43.1\) & \(437.4\pm 80.9\) & \(326.2\pm 63.6\) & \(1042\) & \(1039\) \\ Farmasene & \(11.6\pm 2.8\) & \(12.8\pm 3.8\) & \(15.6\pm 0.3\) & \(116.2\pm 25\) & \(1510\) & \(1496\) \\ Ocimene & \(47.4\pm 0.6\) & \(25.2\pm 5.2\) & \(26.8\pm 2.4\) & \(12.8\pm 2.3\) & \(1048\) & \(1041\) \\ \(p\)-Cymene & \(56.9\pm 10.1\) & \(50.1\pm 4.1\) & \(52.1\pm 9.5\) & \(43.4\pm 8.6\) & \(1037\) & \(1034\) \\ \hline \multirow{2}{*}{**Volatile Compounds of**} & \multicolumn{3}{c}{**Experimental Bread**} & \multicolumn{3}{c}{**Control Bread**} & \multirow{2}{*}{**KI\({}_{\text{Ex}}\)**} & \multirow{2}{*}{**KI\({}_{\text{Li}}\)**} \\ \cline{2-2} \cline{5-6}
**Bread 2** & **Day 0** & & & & & \\ \hline Ethanol & \(3495.8\pm 377.4\) & \(381.3\pm 34.7\) & \(1972.9\pm 329.4\) & n.d. & \(<\)500 & \(<\)500 \\
2-Methyl-1-propanol & \(156.0\pm 89.9\) & n.d. & \(1102.2\pm 26.5\) & n.d. & \(625\) & \(625\) \\
3-Methyl-1-butanol & \(482.7\pm 75.3\) & \(42.1\pm 8.9\) & \(283.0\pm 51.9\) & n.d. & \(735\) & \(731\) \\
2-Methyl-1-butanol & \(246.4\pm 56.8\) & n.d. & \(154.3\pm 27.4\) & n.d. & \(739\) & \(735\) \\
2-3-Buttenediol & \(144.5\pm 40.9\) & \(115.9\pm 24.5\) & \(108.5\pm 7.0\) & \(97.3\pm 9.7\) & \(779\) & \(779\) \\
2-1-Hexanol & \(129.8\pm 29.8\) & \(81.1\pm 15.2\) & \(56.2\pm 3.5\) & \(47.1\pm 5.3\) & \(866\) & \(862\) \\
1-Octen-3-ol & n.d. & n.d. & n.d. & \(105.2\pm 3.7\) & \(979\) & \(978\) \\ Phenylethanol & \(7.4\pm 2.3\) & \(11.6\pm 0.6\) & \(17.1\pm 4.2\) & \(21.6\pm 7.1\) & \(1128\) & \(1127\) \\
2-Parunethanol & n.d. & n.d. & \(28.7\pm 6.4\) & n.d. & \(852\) & \(853\) \\
2-Methyl-1-1-propanol & n.d. & n.d. & \(63.8\pm 6.5\) & n.d. & \(554\) & \(553\) \\
2-Methyl-1-butanol & \(26.0\pm 8.9\) & n.d. & \(67.1\pm 11.8\) & n.d. & \(667\) & \(660\) \\
3-Methyl-1-butanol & \(69.7\pm 11.8\) & n.d. & \(170.6\pm 16.5\) & n.d. & \(658\) & \(650\) \\ Hexanal & \(2144.4\pm 26.8\) & \(57.1\pm 14.4\) & \(203.4\pm 0.2\) & \(42.5\pm 7.9\) & \(801\) & \(798\) \\ Heptanal & n.d. & n.d. & n.d. & \(41.3\pm 4.0\) & \(903\) & \(899\) \\ Octanal & \(45.3\pm 3.7\) & \(16.1\pm 5.1\) & n.d. & n.d. & \(1005\) & \(1004\) \\ Nonanal & \(1624.4\pm 12.6\) & \(87.3\pm 23.3\) & \(68.1\pm 14.4\) & \(30.8\pm 9.9\) & \(1107\) & \(1105\) \\ Benzaldehyde & \(223.2\pm 2.4\) & n.d. & \(13.9\pm 2.2\) & n.d. & \(977\) & \(970\) \\ Phenylacetaldehyde & \(20.4\pm 1.2\) & n.d. & \(9.9\pm 0.9\) & n.d. & \(1068\) & \(1055\) \\ Furrural & n.d. & n.d. & \(40.3\pm 2.3\) & n.d. & \(836\) & \(830\) \\ Acetoin & \(530.1\pm 83.0\) & \(282.6\pm 85.6\) & \(284.9\pm 2.5\) & \(148.2\pm 27.9\) & \(710\) & \(721\) \\
6-Methyl-5-hepten-2-one & n.dAroma compounds of bread originate mostly from fermentation (40%).