ERCurrens Fall 2017

Chemistry Research 430

Fall 2017

Junior Biochemistry Major

Research Times

Tuesday 7:30-8:30 AM, 11AM-2PM

CHEM 430-01 = 0.25 credit = 4 hours per week.

Proposed Research Project

Analyzing Volatile Compounds in Bread Samples Using the GC/MS

General Information

Advisor: Dr. Laura Moore, Dr. Michael Prinsell

Other research student collaborators:

Other Research Collaborators:

Proposed Project Description (PPD)

My research project is a continuation of the 2017 SOfIA Chemistry of Baking project: The Chemistry of Baking. My objective is to determine what reactions are responsible for bread aroma and to identify aromatic compounds that are produced. The GC/MS will be used in this study to produce different chromatograms and spectra for me to analyze various gas samples collected from dough and baked bread. I am studying the similarities and differences between different yeast strains that I will be using and how they affect the bread making process. The effects of the yeast and the Maillard reaction toward the bread samples will be compared to see if these two reactions produce different compounds. Other types of dough and their chromatograms and spectra will be compared to the bread dough and baked bread data. By finding these aromatic compounds produced during the bread making process, it is possible to improve the quality of bread such as its flavor or texture and the overall bread making process.

Instruments to be used

Gas Chromatography/Mass Spectrometry

Baking Instruments in the Nutrition Lab

References (2 minimum)

Analyzing Polycyclic Hydrocarbon Compounds in Toasted Bread

Analytical Methods for Volatile Compounds in Wheat Bread

Research pledge

I, Emily Currens, have read the Chem/Bioc 430 course syllabus and understand the general structure and expectations of the research program. The above material was prepared after consultation, and in conjunction with my research advisor.