Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.

The influence of wheat flour type (refined (RWF)/whole (WWF)) on bread crust aroma was investigated. Differences were characterized by aroma extract dilution analysis and quantified utilizing stable isotope surrogate standards. For RWF breads, five aroma compounds were higher in concentration, 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone, by 4.