Volatile Organic Acids in Pre‐ferments for Bread

SUMMARY An ionization‐detector gas chromatographic unit was used to analyze the acids extracted from a pre‐ferment typical of those used in commercial bread‐making. At least 45 acids were separated as esters on a column containing an adipate polyester of diethylene glycol. Seventeen of the monocarboxylic acids were identified by relative retention times in free acid form. Their identities were confirmed by preparing and separating their esters directly by flash exchange gas chromatography. The acids thus identified are: formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, crotonic, isocaproic, caproic, heptylic, caprylic, pelargonic, capric, lauric, myristic, and palmitic.