Folkes, D. J.; Gramshaw, J. W. published an article in 1977, the title of the article was Volatile constituents of white bread crust.Product Details of 34413-35-9 And the article contains the following content:
A total of 190 volatile components were identified in essences prepared from white bread crust (in 20 cases the identification is provisional); of these compounds 97 have not previously been reported as constituents of white bread. A limited number only, of the compounds reported, may be partially responsible for the crusty notes present in bread aroma. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9
The Article related to bread crust odor, Foods: Vegetable Origin and other aspects.Product Details of 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider