What Does a Gluten-Free Bread Smell Like?
One of the biggest challenges in gluten-free product development is preserving the aromatic profile we associate with traditional bread. And it’s no small task—aroma plays a key role in how we perceive flavor, freshness, and even emotional satisfaction during consumption.
As part of the CELIWHEAT project, a major focus has been the analysis of volatile compounds present in the flours we’ve developed. These compounds are responsible for aroma and give us essential information about:
✔️ The quality and condition of the product
✔️ The potential presence of fermentative or spoilage processes
✔️ Differences between cereal varieties or production methods
✔️ And most importantly: the impact on the consumer’s sensory experience
To carry out this analysis, we use advanced chromatographic techniques such as HS-SPME-GC-MS (Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry), which allow us to identify and quantify these compounds with high precision.
This kind of research is not only essential for quality control, but also for designing gluten-free products that truly connect with consumers. We want to deliver flavor and aroma that match the expectations of anyone—whether or not they follow a gluten-free diet.
This research has been made possible through collaboration with the 2022 Industrial PhD Program from the Government of Navarra, which enabled Bread Free to launch this initiative as a company in partnership with a skilled scientific team.
The PhD thesis is being developed by María Cartagena, and mentored by Dr. Mario Quintanilla.
Grant reference number: 0011-1408-2022-000016
“The Government of Navarra has funded the recruitment of the PhD candidate under the 2022 Industrial PhD Program.”
