In crust and crumb of wheaten bread made from first quality wheat flour by various dough preparing methods volatile nitrogen compounds were determined for the first time by means of gas chromatography. The following 34 compounds were identified: methylamine, ethylamine, propylamine, butylamine, amylamine, hexylamine, isopropylamine, isobutylamine, isoamylamine, dimethylamine, diethylamine, dipropylamine, dibutylamine, diisopropylamine, diisobutylamine, diisoamylamine, isopropyl-n-butylamine and/or n-propylisobutylamine, trimethylamine, triethylamine, tripropylamine, triisobutylamine, diethyl-n-butylamine, 2,5-dimethylpyrazine, pyrrollidine, piperidine, pyridine, α-picoline, β-picoline and/or γ-picoline, 4-ethylpyridine, 2,3-lutidine, 2,4-lutidine, 2,6-lutidine. Of these 2,3-lutidine, 2,6-lutidine, diisobutylamine, and triisobutylamine are only tentitatively identified.

Simultaneously the composition of aliphatic monocarbonyl compounds in the same breads was studied. 19 compounds were identified for the first time: methylisopropylketone, methylisobutylketone, diisobutylketone, methylhexylketone, methylheptylketone, methyloctylketone, methylnonylketone, diethylketone, decanal, 3-methylpentanal, penten-2-al, hexen-2-al, hepten-2-al, octen-2-al, decen-2-al, hexadien-2,4-al, heptadien-2,4-al, octadien-2,4-al, nonadien-2,4-al. Relations between organoleptic quality of bread influenced by technology of preparation, and the qualitative proportion of organic bases amd aliphatic monocarbonyl compounds are discussed.