# 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} \hline \hline
**Retention** & **Compound** & **S1 bread** & **S2 bread** & **S3 bread** & **S4 bread** & **Odor Descriptors** \\ \hline
6.70 & Heptanal & 8.76 \({}^{\text{b}}\)\(\pm\) 0.48 & 7.59 \({}^{\text{b}}\)\(\pm\) 3.29 & 15.74 \({}^{\text{a}\text{b}}\)\(\pm\) 1.21 & 20.34 \({}^{\text{a}}\)\(\pm\) 1.96 & Green, rancid, aldehyde, fatty, grass [3] \\ \hline
8.17 & Benzaldehyde & 11.62 \({}^{\text{a}\text{b}}\)\(\pm\) 0.31 & 9.64 \({}^{\text{b}}\)\(\pm\) 0.87 & 15.40 \({}^{\text{a}}\)\(\pm\) 1.54 & 15.70 \({}^{\text{a}}\)\(\pm\) 2.04 & Almond, sweet, cherry [3, 51] \\ \hline
9.27 & Octanal & \textless{}4.00 & \textless{}4.00 & \textless{}4.00 & 11.27 \({}^{\text{a}}\)\(\pm\) 0.94 & Citrus-like, green [56] \\ \hline
10.33 & Benzeneacetaldehyde & 23.92 \({}^{\text{a}}\)\(\pm\) 0.54 & 12.20 \({}^{\text{b}}\)\(\pm\) 1.19 & 26.75 \({}^{\text{a}}\)\(\pm\) 2.41 & 29.10 \({}^{\text{a}}\)\(\pm\) 2.53 & Honey-like [3] \\ \hline
11.87 & Nonanal & 13.36 \({}^{\text{b}}\)\(\pm\) 1.86 & 31.17 \({}^{\text{a}}\)\(\pm\) 4.61 & 23.53 \({}^{\text{a}\text{b}}\)\(\pm\) 1.04 & 27.35 \({}^{\text{a}\text{b}}\)\(\pm\) 6.04 & Soapy, fruit, rose, citrus, orange [3, 47] \\ \hline  & Ketones & nf & 9.82 \({}^{\text{a}}\)\(\pm\) 0.79 & nf & 8.43 \({}^{\text{a}}\)\(\pm\) 0.62 & \\ \hline
2.77 & 2,3-Pentadiene & \textless{}5.00 & \textless{}5.00 & \textless{}5.00 & 8.43 \({}^{\text{a}}\)\(\pm\) 0.62 & \\ \hline
8.88 & 6-Methyl-5-hepten-2 one & \textless{}5.00 & 9.82 \({}^{\text{a}}\)\(\pm\) 0.79 & \textless{}5.00 & \textless{}5.00 & \\ \hline  & Organic acids & 171.57 \({}^{\text{a}}\)\(\pm\) 17.17 & 91.40 \({}^{\text{b}}\)\(\pm\) 6.38 & 173.81 \({}^{\text{a}}\)\(\pm\) 1.18 & 143.04 \({}^{\text{a}}\)\(\pm\) 13.34 & \\ \hline
1.94 & Acetic acid & 171.57 \({}^{\text{a}}\)\(\pm\) 17.17 & 91.40 \({}^{\text{b}}\)\(\pm\) 6.38 & 173.81 \({}^{\text{a}}\)\(\pm\) 1.18 & 143.04 \({}^{\text{a}}\)\(\pm\) 13.34 & Sharp, Acrid, Vinegar, & Sour [11, 47] \\ \hline  & Heterocyclic compounds & 56.28 \({}^{\text{b}}\)\(\pm\) 1.69 & 39.74 \({}^{\text{c}}\)\(\pm\) 1.10 & 57.88 \({}^{\text{b}}\)\(\pm\) 6.10 & 79.09 \({}^{\text{a}}\)\(\pm\) 2.81 & \\ \hline
8.98 & 2-Pentylfuran & 53.30 \({}^{\text{b}}\)\(\pm\) 1.65 & 31.95 \({}^{\text{c}}\)\(\pm\) 1.09 & 52.90 \({}^{\text{b}}\)\(\pm\) 8.39 & 72.49 \({}^{\text{a}}\)\(\pm\) 3.01 & Fruity, green, earthy, bean, metallic [2, 3] \\ \hline
13.26 & 2,3-Dihydrofuran & 2.98 \({}^{\text{c}}\)\(\pm\) 0.38 & 7.79 \({}^{\text{a}}\)\(\pm\) 0.71 & 4.98 \({}^{\text{b}}\)\(\pm\) 0.15 & 6.60 \({}^{\text{a}\text{b}}\)\(\pm\) 0.53 & \\ \hline  & Alkanes & 43.35 \({}^{\text{b}}\)\(\pm\) 3.10 & 31.68 \({}^{\text{d}}\)\(\pm\) 2.10 & 67.03 \({}^{\text{a}}\)\(\pm\) 2.14 & 38.88 \({}^{\text{c}}\)\(\pm\) 1.44 & \\ \hline
2.00 & Hexane & \textless{}4.00 & 9.81 \({}^{\text{a}}\)\(\pm\) 1.98 & 9.07 \({}^{\text{a}}\)\(\pm\) 1.36 & \textless{}4.00 & \\ \hline
3.57 & 2,3-Dimethylhexane & \textless{}5.00 & 9.21 \({}^{\text{a}}\)\(\pm\) 0.02 & \textless{}5.00 & \textless{}5.00 & \\ \hline
3.78 & Isoctane & 13.90 \({}^{\text{a}}\)\(\pm\) 3.44 & 6.01 \({}^{\text{a}}\)\(\pm\) 0.34 & 12.41 \({}^{\text{a}}\)\(\pm\) 1.19 & 13.35 \({}^{\text{a}}\)\(\pm\) 1.70 & \\ \hline
4.04 & 2,5- Trimethylhexane & 9.02 \({}^{\text{b}}\)\(\pm\) 0.93 & \textless{}4.00 & 16.42 \({}^{\text{a}}\)\(\pm\) 2.09 & 18.83 \({}^{\text{a}}\)\(\pm\) 0.16 & \\ \hline
7.40 & 2-Nonane & 20.43 \({}^{\text{a}}\)\(\pm\) 3.69 & 6.65 \({}^{\text{b}}\)\(\pm\) 0.66 & 16.60 \({}^{\text{a}}\)\(\pm\) 1.47 & \textless{}3.00 & \\ \hline
9.53 & 2,5,5- Trimethylheptane & \textless{}3.00 & \textless{}3.00 & 12.53 \({}^{\text{a}}\)\(\pm\) 0.89 & 6.70 \({}^{\text{b}}\)\(\pm\) 0.04 & \\ \hline  & Others & 112.99 \({}^{\text{a}}\)\(\pm\) 3.38 & 57.23 \({}^{\text{c}}\)\(\pm\) 1.44 & 121.37 \({}^{\text{a}}\)\(\pm\) 3.44 & 72.55 \({}^{\text{b}}\)\(\pm\) 3.32 & \\ \hline
5.26 & 2,4- Dimethylheptene & 75.34 \({}^{\text{a}}\)\(\pm\) 4.82 & 27.96 \({}^{\text{b}}\)\(\pm\) 6.02 & 61.37 \({}^{\text{a}}\)\(\pm\) 0.85 & 42.10 \({}^{\text{b}}\)\(\pm\) 4.20 & \\ \hline
6.48 & p-Xylene & \textless{}5.00 & \textless{}5.00 & 12.92 \(\pm\) 0.54 & \textless{}5.00 & \\ \hline
10.70 & 4,4-Dimethyl-1-pentene & 3.84 \({}^{\text{b}}\)\(\pm\) 0.22 & 4.76 \({}^{\text{a}}\)\(\pm\) 0.17 & 2.68 \({}^{\text{c}}\)\(\pm\) 0.25 & 3.46 \({}^{\text{b}\text{c}}\)\(\pm\) 0.15 & \\ \hline
11.25 & 3-Ethyl-4-nonene & 11.16 \({}^{\text{a}}\)\(\pm\) 1.78 & 4.79 \({}^{\text{b}}\)\(\pm\) 0.43 & 7.89 \({}^{\text{a}\text{b}}\)\(\pm\) 0.57 & 6.68 \({}^{\text{b}}\)\(\pm\) 0.18 & \\ \hline
15.56 & m-Di-tert-butylbenzene & 22.65 \({}^{\text{b}}\)\(\pm