C 6.6E5c 1.0E5b 1.5E5ab 3.7E5bc eight.8E4a 1.6E8c three.8E5bc six.3E4c three.1E5c 9.7E4c three.5E3bc 9.4E4e 3.0E4b 7.6E3b 2.1E5ab 2.6E5b 5.9E3c four.6E5c 1.6E5b 1.7E5bc 2.2E5a three.5E5a two.9E5a 1.2E6a four.5E5a 7.4E5c 8.0E4c 8.0E4e eight.6E4c three.3E5a 3.1E4bc three.1E5c five.8E4cd4.7E6a six.9E5b 2.7E5b five.0E5a 5.2Ea 2.6E5bc two.1E6a four.1E6a three.7E8a 1.7E6a 0.0E0c 1.3E7a two.1E8a four.0E7a 1.1E5b 1.8E5a four.3E5b 1.5E4bc 2.9E8a three.6E6a five.8E6a five.3E7a 1.3E7a 7.9E4a 1.3E6a 1.1E4cd 4.8E3c five.3E3e four.5E5a 5.6E4a 8.1E5b 4.6E4e 5.0E4d 8.7E4c 9.9E4c 1.4E5cd 3.7E5c 1.5E5c 1.1E6b 9.6E4bc 8.7E4e 1.2E5ab 2.4E5b 4.8E4b 3.0E5d six.5E4c4.8E6a 4.0E5b two.0E5b five.1E5a 4.5E4b 2.8E5b 1.0E6ab 7.7E5bc 3.3E8a 1.7E6a 0.0E0c 6.0E6b 1.1E8a two.3E7ab eight.1E4bc 1.1E5b 1.5E6a 1.7E4bc 3.1E8a two.6E6a 3.8E6a four.0E7a 9.2E6ab three.4E4b two.0E5c 2.7E4b 9.1E3a 2.6E4d 1.9E5b six.0E4a three.0E5d 1.2E5bc 1.4E5b 1.6E5b 1.7E5b 2.3E5b 7.2E5b two.6E5b 1.0E6b six.6E4d 1.3E5cd 1.3E5a 3.2E5a 7.1E4a 4.4E5b 7.6E4b3.5E6b two.9E5c 1.2E5c two.1E5c 4.5E4b five.0E5a 4.9E5bc 1.9E5c two.Formula of 2-(6-Methoxypyridin-2-yl)acetic acid 7E8a eight.3E5bc 7.9E5a 1.4E6bc 1.8E7ab four.6E6b six.5E4c 1.1E5b five.7E5b three.1E4b 1.1E8d 2.9E5bc 1.8E5b 1.9E6b 4.6E5bc 0.0E0c 3.7E4f 2.9E4b 7.6E3b 1.6E5b 2.0E5b 3.8E4ab two.3E5d 1.3E5b 1.5E5b 1.4E5b 2.0E5ab 2.1E5b 7.3E5b two.8E5b six.0E5c 7.1E4c 7.4E4e 7.8E4c 3.2E5a 2.6E4c 2.6E5d five.0E4d6.1E6a 7.1E5b three.4E6ab 4.9E5a four.6E4b three.2E5b two.0E6a two.9E6ab three.8E8a 1.7E6a 8.8E3bc 9.8E6ab 1.6E8a 3.6E7a 1.3E5ab 1.4E5b five.2E5b 1.6E4bc 2.8E8b three.0E6a four.3E6a four.2E7a 9.7E6ab 7.6E4a 7.3E5b eight.7E3d four.8E3c 5.1E3e 3.0E5b six.1E4a four.2E5c 4.6E4e 5.3E4d 1.1E5bc 1.3E5b 1.8E5bc 4.9E5c 1.9E5bc 1.4E6a 1.5E5a 1.0E5d 1.0E5b two.4E5b 7.5E4a 3.6E5c eight.5E4ab4.7E6a 5.4E5b two.2E5b five.1E5a 3.8E4b four.3E5ab 1.3E6ab 9.3E5bc 3.8E8a 1.6E6a 2.6E4bc 4.9E6b eight.7E7b 1.9E7ab 9.7E4b 9.9E4bc 1.4E6a 2.1E4bc two.3E8ab 1.2E6a 1.6E6a 2.0E7a four.3E6b two.6E4b three.7E5c two.8E4b eight.1E3ab 8.8E4c two.1E5b six.7E4a 3.4E5cd 8.2E4c 1.0E5c 1.1E5bc 1.4E5b 1.6E5c 5.5E5bc 2.3E5b 1.5E6a 7.6E4c 1.1E5d 1.2E5ab 3.0E5a 5.6E4ab four.9E5b 7.9E4b1.7E6c five.0E5b 2.5E5b 3.8E5b 3.1E4bc 4.1E5ab 1.5E5c 2.0E5c 1.6E8a six.8E5c 1.5E5a 6.1E5bc four.2E6c 4.5E5c 1.0E5b 1.2E5b 2.8E5c 4.2E4b 1.2E8d 1.4E5c 5.3E4c 2.5E5c three.9E4c 9.4E2c 7.5E4ef three.4E4b 4.7E3c two.4E5a 1.9E5bc 1.6E4bc 7.7E5b 1.8E5ab 2.0E5ab 1.6E5b 2.2E5ab 2.2E5b 8.1E5b 3.0E5b 1.1E6b 7.5E4c 4.0E5a 5.7E4cd 2.2E5b two.9E4c two.9E5d four.9E4d3.0Eb 1.2E6a 4.0E5a 4.9E5a four.2E4b 2.4E5bc 7.0E5b six.5E5bc 1.8E8a 7.9E5b 2.0E2c 3.6E6b eight.5E7b 9.8E6b 1.8E5a 1.3E5b 7.3E5b five.5E3c 1.7E8c eight.8E5b 1.4E6a 3.0E7a 2.6E6b six.5E3bc 1.6E5d 1.9E4c 2.1E3d 1.9E4d 4.7E5a five.5E4a 1.1E6a 1.4E5b 1.4E5b 8.8E4c 1.2E5b 1.3E5d 4.6E5c 2.0E5b 1.3E6ab 1.6E5a 1.9E5c 8.856563-00-3 custom synthesis 3E4c 1.PMID:33753223 7E5c 3.4E4bc 4.6E5b 9.0E4a5.7E6a four.1E5b 2.3E5b three.7E5b two.5E4c 2.0E5c three.2E5bc 1.9E5c 3.3E8a 6.8E5c 2.0E2c four.5E6b 4.4E7ab 4.1E6b 7.5E4bc 5.6E4c 1.4E6a 9.1E3c 2.1E8b 1.4E6a two.0E6a 1.3E7a 1.1E6b two.9E3bc 9.0E4e 6.5E4a 9.9E3a four.9E4cd 1.4E5c 6.5E4a 2.5E5d 3.0E5a 3.1E5a 1.1E5bc 2.1E5ab 1.6E5c five.8E5bc two.2E5b 1.5E6a 6.6E4d 2.8E5b 4.1E4d two.4E5b 4.2E4b five.3E5a 9.3E4aCompounds that, based on the literature (447), may have an effect around the aroma of sourdough baked goods are in boldface. VFFA are reported in ppm and VOC in arbitrary units of area. Only VOC that showed variation (P 0.05) among samples are reported. The components and technological parameters applied for everyday sourdough backslopping are reported in Table 1. Occasions have been as follows: 1 (I) and 28 (V) days. The information will be the means of 3 independent experiments, and values inside the same row followed by distinctive lowercase letters (a to g) differ substantially (P 0.05).aem.asm.orgApplied and Environmental MicrobiologyFirm a.
