A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
复制标题
揭示中国传统酵母馒头关键香气化合物的研究
DOI：
10.1631/jzus.b1600130
复制
发表时间：
2016-10-01
影响因子：
5.1
通讯作者：
He, Guo-qing
中科院分区：
文献类型：
--
作者：
Zhang, Guo-hua;Wu, Tao;He, Guo-qing
Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.中文概要目 的通过同时蒸馏萃取(SDE)、顶空固相微萃取(SPME)及吹扫捕集(P&T)技术结合气相色谱-嗅闻-质谱(GC-O-MS)技术对传统酸面团制备的馒头特征风味成分进行分析,并初步探讨特征风味形成机理。创新点首次采用不同风味物质分析技术探索传统酸面团制备的馒头关键风味成分。方 法采用同时SDE、SPME 及P&T 方法,对不同传统酸面团制备的馒头特征风味物质进行分析。结 论SDE 结果显示,反式-2-壬烯醛和反式-2,4-癸二烯醛为传统酸面团馒头中关键风味成分。SPME 和P&T 方法表明乙醇和醋酸是关键风味物质。因此,需要结合不同技术方法,全面分析传统酸面团制备的馒头中特征风味成分。