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| A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough |
| Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He |
| College of Life Science, Shanxi University, Taiyuan 030006, China; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China |
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Abstract 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.
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Received: 23 March 2016
Published: 02 October 2016
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