Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS...Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.展开更多
基金This project was supported by the National Natural Science Foundation of China(No.31701635)the Key Laboratory of Staple Grain Processing,Ministry of Agriculture(No.DZLS201703)the Henan University of Technology High-level Talents Fund(No.2015BS009).
文摘Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.
