Effect of baking process and storage on volatile composition of flaxseed breads

Volatiles of flaxseed oil, low fat crushed grains and three bakery products containing flaxseed in its different forms were analysed by GC-MS. Preliminary comparison of volatile compounds was made between freshly baked and stored products. The identified volatile compounds were mainly aldehydes, ketones and alcohols. Oxidative degradation of flaxseed oil was also monitored with rancidity tests during storage.