Yong, L., Acree, T.E., Lavin, E.H. and Butts, R.M. 1989.
Aroma chemistry of crackers.
(In `Thermal generation of aromas' [see FSTA (1990) 22 11A21].). Acs Symposium Series :
Crackers are thin low moisture biscuits consumed in many parts of the world. They are industrial products made from wheat flour, fat, water, leavening and sugar. The aroma of crackers is derived from the chemical interaction of these ingredients during leavening and baking. A problem with the study of cracker aroma or any fat-containing baked goods is separation of aromatic volatiles from a heterogeneous mixture of polar and lipid components. However, once the aroma volatiles have been extracted in an appropriate solvent for gas chromatography then the problelm of characterizing the odor active components is fairly routine. This paper will review the present knowledge of the flavor chemistry of crackers and outline steps appropriate for the complete characterization of cracker aroma.