GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread  

作　　者：Yuanhui Wang Jingwen Zhao Fei Xu Xiaoyun Wu Wenxuan Hu Yongfeng Chang Lanlan Zhang Jie Chen Changhong Liu 

机构地区：[1]College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China

出　　处：《Grain & Oil Science and Technology》2020年第1期9-17,共9页粮油科技（英文版）

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).

摘　　要：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.

关 键 词：Volatile compounds Simultaneous distillation and extraction HEADSPACE SOLID-PHASE MICROEXTRACTION Quantitative analysis Method validation 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]