Flavor profile disclosure of Chinese steamed breads(CSBs)by sensomics approach  

作　　者：Yaling Huang Junwen Wan Min Sun Tao Feng Qian Liu Shiqing Song Xiaoming Zhang Chi-Tang Ho 

机构地区：[1]School of Perfume and Aroma Technology,Shanghai Institute of Technology,100 Haiquan Road,Shanghai,201418,PR China [2]State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue,Wuxi,214122,PR China [3]Department of Food Science,Rutgers University,65 Dudley Road,New Brunswick,NJ,08901,USA

出　　处：《Food Bioscience》2023年第1期121-131,共11页食品生物科学（英文）

基　　金：supported by the Natural Science Foundation of Shanghai(21ZR1462400);National Natural Science Foundation of China(32102123).

摘　　要：The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishment of seven sensory attributes.Results noted that fresh yeast CSBs were characterized by milk,bouquet,sweet,and sour attributes,while the corresponding dry yeast CSBs exhibited wheat and yeast attributes.According to OAVs≥1,34 aroma-active chemicals were shown to be significant odorants.Isoamyl alcohol,2,3-butanediol,benzoic acid,acetoin,hexanal,and indole had a significant contribution to the different aroma profiles of dry and fresh yeast CSBs.The result of correlation analysis showed that 2,3-butanediol and benzoic acid were correlated with sweet,milk,and sour attributes,hexanal and indole were related to bouquet attribute,and acetoin was associated with flour.Further aroma recombination confirmed the contribution of these key components in flavor discrimination of CSBs.These results will provide guidance for the yeast-CSBs flavor evaluation,improvement,and quality control.

关 键 词：Chinese steamed bread(CSB) QDA GC-MS GC-O Aroma-active compounds 

分 类 号：O62[理学—有机化学]