# Volatile Organic Compounds in Breads Prepared with Different Sourdoughs
## 3 Results
### Volatile Organic Compounds of Bread
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Retention** & **Compound** & **S1 Bread** & **S2 Bread** & **S3 Bread** & **S4 Bread** & **Odor Descriptors** \\ \hline \hline \multirow{2}{*}{1.57} & Alcohols & 367.33 \({}^{\text{a}}\)\(\pm\) 25.10 & 140.88 \({}^{\text{c}}\)\(\pm\) 3.98 & 401.20 \({}^{\text{a}}\)\(\pm\) 1.70 & 276.49 \({}^{\text{b}}\)\(\pm\) 15.45 & \multirow{2}{*}{
\begin{tabular}{c} Strong, alcoholic, \\ ethereal, medicinal [3] \\ \end{tabular} } \\ \hline
3.25 & \
\begin{tabular}{c} 3-Methyl-1- \\ butanol \\ \end{tabular} & 84.45 \({}^{\text{b}}\)\(\pm\) 2.06 & 30.24 \({}^{\text{d}}\)\(\pm\) 1.68 & 97.46 \({}^{\text{a}}\)\(\pm\) 0.21 & 52.25 \({}^{\text{c}}\)\(\pm\) 1.93 &
\begin{tabular}{c} Banana, fruity, \\ almonds [3] \\ \end{tabular} \\ \hline
3.34 &
\begin{tabular}{c} 2-Methyl-1- \\ butanol \\ \end{tabular} & 8.05 \({}^{\text{b}}\)\(\pm\) 0.60 & 3.43 \({}^{\text{c}}\)\(\pm\) 0.65 & 13.30 \({}^{\text{a}}\)\(\pm\) 0.68 & 9.63 \({}^{\text{b}}\)\(\pm\) 0.81 & Malty [56; 57] \\ \hline
3.81 & 1-Pentanol & 11.06 \({}^{\text{b}}\)\(\pm\) 0.42 & 6.17 \({}^{\text{c}}\)\(\pm\) 0.41 & 14.48 \({}^{\text{a}}\)\(\pm\) 0.01 & 13.53 \({}^{\text{a}}\)\(\pm\) 0.65 &
\begin{tabular}{c} Oil, sweet, balsamine, \\ chemical unit, fusel \\ \end{tabular} \\ \hline
5.90 & 1-Hexanol & 47.23 \({}^{\text{b}c}\)\(\pm\) 5.40 & 33.60 \({}^{\text{c}}\)\(\pm\)4.06 & 65.72 \({}^{\text{a}}\)\(\pm\) 1.40 & 57.98 \({}^{\text{a}b}\)\(\pm\) 1.13 &
\begin{tabular}{c} Ethereal, oil, alcohol, \\ green, fruity, sweet, \\ woody, floral \\ compounds [3; 48] \\ \end{tabular} \\ \hline
12.12 & 2-Phenylethanol & 8.82 \({}^{\text{b}}\)\(\pm\) 0.58 & 4.26 \({}^{\text{c}}\)\(\pm\) 0.03 & 18.96 \({}^{\text{a}}\)\(\pm\) 0.62 & 5.45 \({}^{\text{c}}\)\(\pm\) 0.15 & Flowers, rose [45] \\ \hline
9.94 & 2-Ethyl-1-hexanol & 5.32 \({}^{\text{a}}\)\(\pm\) 0.53 & 4.73 \({}^{\text{a}}\)\(\pm\) 0.29 & 5.76 \({}^{\text{a}}\)\(\pm\) 0.36 & 5.81 \({}^{\text{a}}\)\(\pm\) 0.38 & \
\begin{tabular}{c} Green/vegetables \\ [11; 51] \\ \end{tabular} \\ \hline \multirow{2}{*}{1.83} & Aldehydes & 231.63 \({}^{\text{b}}\)\(\pm\) 1.86 & 185.01 \({}^{\text{c}}\)\(\pm\) 3.98 & 253.51 \({}^{\text{b}}\)\(\pm\) 4.98 & 454.95 \({}^{\text{a}}\)\(\pm\) 5.15 & \multirow{2}{*}{
\begin{tabular}{c} 2- \\ Methylpropanal \\ \end{tabular} } \\ \hline
1.83 &
\begin{tabular}{c} 2- \\ Methylpropanal \\ \end{tabular} & 4.07 \({}^{\text{b}}\)\(\pm\) 0.40 & 3.53 \({}^{\text{b}}\)\(\pm\) 0.37 & 2.33 \({}^{\text{b}}\)\(\pm\) 0.40 & 12.78 \({}^{\text{a}}\)\(\pm\) 1.92 & Malty, fruity [3; 49; 52] \\ \hline
2.39 & 3-Methylbutanal & 23.24 \({}^{\text{b}}\)\(\pm\) 1.52 & 35.43 \({}^{\text{b}}\)\(\pm\) 1.61 & 25.48 \({}^{\text{b}}\)\(\pm\) 0.44 & 110.69 \({}^{\text{a}}\)\(\pm\) 5.91 & Malty, fruity [3; 49; 52] \\ \hline
2.47 & 2-Methylbutanal & 13.57 \({}^{\text{a}b}\)\(\pm\) 1.94 & 9.13 \({}^{\text{b}}\)\(\pm\) 1.11 & 12.64 \({}^{\text{a}b}\)\(\pm\) 0.68 & 29.37 \({}^{\text{a}}\)\(\pm\) 8.30 & Malty, fruity [3; 49; 52] \\ \hline
4.40 & Hexanal & 78.72 \({}^{\text{a}b}\)\(\pm\) 0.97 & 59.59 \({}^{\text{b}}\)\(\pm\) 4.46 & 97.33 \({}^{\text{a}}\)\(\pm\) 5.59 & 103.69 \({}^{\text{a}}\)\(\pm\) 16.53 & \multirow{2}{*}{
\begin{tabular}{c} Fresh, green, fatty, \\ aldehyde, grass, leafy, \\ fruits, swesty, fall, \\ almond, bread, \\ rancid [3] \\ \end{tabular} \\ \hline
5.10 & Furfural & 54.37 \({}^{\text{a}b}\)\(\pm\) 1.28 & 16.73 \({}^{\text{b}}\)\(\pm\) 4.00 & 31.98 \({}^{\text{b}}\)\(\pm\) 0.60 & 94.66 \({}^{\text{a}}\)\(\pm\) 21.16 &
\begin{tabular}{c} Burnt, sweet, woody, \\ almond, bread, \\ rancid [3] \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Volatile organic compounds (ng/g) in bread obtained from different sourdoughs (S1, S2, S3, and S4).