# 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
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Compounds of**} & \multicolumn{2}{c}{**Experimental Bread**} & \multicolumn{2}{c}{**Control Bread**} & \multirow{2}{*}{**KIEx**} & \multirow{2}{*}{**KILi**} \\ \cline{2-2} \cline{4-6}
**Bread 3** & **Day 0** & **Day 4** & & & \\ \hline Ethanol & 26207 \(\pm\) 163.9 & 542.2 \(\pm\) 24.5 & 31627 \(\pm\) 404.0 & 259.9 \(\pm\) 9.4 & \(<\)500 & \(<\)500 \\
2-Methyl-1-propanol & 85.8 \(\pm\) 10.9 & n.d. & 137.9 \(\pm\) 25.0 & n.d. & 625 & 625 \\
3-Methyl-1-butanol & 253.8 \(\pm\) 33.9 & 97.1 \(\pm\) 3.5 & 502.6 \(\pm\) 27.0 & 42.9 \(\pm\) 3.5 & 735 & 731 \\
2-Methyl-1-butanol & 131.0 \(\pm\) 16.9 & 51.5 \(\pm\) 1.1 & 224.6 \(\pm\) 16.1 & n.d. & 739 & 735 \\
2-3-Butanediol & 228.9 \(\pm\) 48.0 & 105.4 \(\pm\) 11.1 & 116.7 \(\pm\) 33.1 & 159.1 \(\pm\) 18.7 & 779 & 779 \\
1-Hexanol & 45.7 \(\pm\) 8.7 & 38.8 \(\pm\) 2.9 & 41.4 \(\pm\) 1.1 & 33.7 \(\pm\) 3.2 & 866 & 862 \\ Phenylylethanol & n.d. & n.d. & 40.3 \(\pm\) 13.2 & 57.7 \(\pm\) 7.4 & 1128 & 1127 \\
2-Paramhemat & 66.9 \(\pm\) 28.1 & n.d. & n.d. & n.d. & 852 & 853 \\
2-Methyl-1-propanol & 62.1 \(\pm\) 10.2 & n.d. & n.d. & n.d. & 554 & 553 \\
2-Methyl-1-butanol & 74.6 \(\pm\) 16.5 & n.d. & 45.6 \(\pm\) 11.0 & n.d. & 667 & 660 \\
3-Methyl-1-butanol & 129.5 \(\pm\) 34.3 & n.d. & 93.6 \(\pm\) 13.6 & 5.8 \(\pm\) 0.4 & 658 & 650 \\ Hexanal & 171.6 \(\pm\) 31.6 & n.d. & 122.3 \(\pm\) 15.6 & n.d. & 801 & 798 \\ Heptanal & 83.9 \(\pm\) 11.0 & 21.5 \(\pm\) 2.5 & 59.1 \(\pm\) 9.6 & 149.9 \(\pm\) 3.3 & 903 & 899 \\ Octanal & 46.8 \(\pm\) 16.3 & n.d. & n.d. & n.d. & 1005 & 1004 \\ Nonanal & 91.4 \(\pm\) 19.7 & n.d. & 55.9 \(\pm\) 1.6 & 11.3 \(\pm\) 2.4 & 1107 & 1105 \\ Benzaldehyde & 14.0 \(\pm\) 4.4 & n.d. & 19.4 \(\pm\) 0.8 & n.d & 977 & 970 \\ Phenylacetaldehyde & n.d. & n.d. & 127 \(\pm\) 1.7 & n.d. & 1068 & 1055 \\ Furfurral & 97.5 \(\pm\) 13.8 & n.d. & n.d. & n.d. & 836 & 830 \\ Acetoin & 4491.1 \(\pm\) 56.9 & 200.2 \(\pm\) 17.8 & 111.2 \(\pm\) 0.4 & 26.2 \(\pm\) 4.2 & 770 & 721 \\
3-Methyl-2-butanone & 106.7 \(\pm\) 17.2 & n.d. & n.d. & n.d. & 585 & 590 \\ Methyl butanoate & 116.9 \(\pm\) 0.1 & 67.2 \(\pm\) 0.6 & 78.5 \(\pm\) 5.7 & 57.9 \(\pm\) 7.6 & 722 & 735 \\ Ethyl butanoate & 65.7 \(\pm\) 3.5 & 35.5 \(\pm\) 2.1 & 45.4 \(\pm\) 4.9 & 32.3 \(\pm\) 4.7 & 798 & 799 \\ Methyl hexanoate & 46.0 \(\pm\) 2.1 & 32.2 \(\pm\) 4.3 & 44.2 \(\pm\) 10.3 & 14.6 \(\pm\) 1.3 & 921 & 934 \\ Ethyl octanoate & 39.3 \(\pm\) 5.7 & 29.2 \(\pm\) 2.3 & n.d. & 23.5 \(\pm\) 1.3 & 1193 & 1195 \\ Hexane & 2698.7 \(\pm\) 58.6 & 1876.5 \(\pm\) 59.4 & 21101.1 \(\pm\) 367.9 & 1829.9 \(\pm\) 149.8 & 595 & 600 \\ Heptane & n.d. & 15.4 \(\pm\) 0.1 & n.d. & 126.6 \(\pm\) 1.1 & 699 & 700 \\ Nonane & 18.0 \(\pm\) 1.9 & 7.3 \(\pm\) 2.9 & n.d. & n.d. & 900 & 900 \\ Decane & 52.8 \(\pm\) 2.8 & 27.9 \(\pm\) 4.7 & 18.8 \(\pm\) 2.6 & 21.8 \(\pm\) 0.2 & 1000 & 1000 \\ Undecane & 10.6 \(\pm\) 2.8 & n.d. & n.d. & n.d. & 1100 & 1100 \\
1-Decene & 29.8 \(\pm\) 10.8 & n.d. & n.d. & n.d. & 992 & 989 \\
2-Acetyl-furan & 18.4 \(\pm\) 6.6 & n.d. & n.d. & n.d. & 915 & 907 \\
2-Pentyl-furan & n.d. & n.d. & 345 \(\pm\) 0.9 & n.d. & 994 & 994 \\
2-Ethyl-5-methyl- & n.d. & n.d. & 13.6 \(\pm\) 5.8 & n.d. & 1010 & 998 \\ Pyrazine & n.d. & n.d. & 50.8 \(\pm\) 20.8 & n.d. & 918 & 908 \\
2,5-Dimethyl-pyrazine & 8.4 \(\pm\) 0.5 & 4.7 \(\pm\) 0.9 & 6.2 \(\pm\) 0.3 & 3.9 \(\pm\) 0.4 & 947 & 943 \\ \(\alpha\)-pinene & 75.5 \(\pm\) 10.01 & 41.6 \(\pm\) 0.3 & 81.3 \(\pm\) 12.2 & 37.2 \(\pm\) 3.6 & 1042 & 1039 \\ Farnasene & 11.0 \(\pm\) 1.6 & 5.9 \(\pm\) 1.5 & 7.9 \(\pm\) 2.8 & 5.4 \(\pm\) 0.3 & 1510 & 1496 \\ Ocimene & 21.8 \(\pm\) 1.6 & n.d. & 18.3 \(\pm\) 3.7 & 4.9 \(\pm\) 1.1 & 1048 & 1041 \\ \(p\)-Cymene & 27.1 \(\pm\) 2 The identified compounds associated to bread aroma [16] were 3-methyl-1-butanol, 2-methyl-1-butanol (malty odor), phenylethanol (flowery aroma), 2-methyl-1-propanal (malty odor), 3-methyl-1-butanol (malty odor), phenyl-acetaldehyde (honey-like odor), octanal (citrus odor), and acetoin (butter, cream odor).