Volatile components in green wheat under different treatments including raw, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze‐drying were evaluated by gas chromatography‐ion mobility spectroscopy (GC‐IMS) and gas chromatography‐mass spectrometry (GC‐MS). Five key aroma substances including n‐hexanal, benzaldehyde, nonanal, 2‐pentylfuran, and (E)‐oct‐2‐enal were found by Venn diagram and odor activity values (OAV). Furthermore, according to volatile fingerprints characteristics and the aroma profile of sensory evaluation, it was found that green wheat under different treatments mainly presented seven characteristic flavor notes including sweet flowers, fat fragrance, mushroom hay, waxy aldehyde, citrus fruity, vegetable‐like bean, and bitter almond from the sensory evaluation, and they could be divided into four categories, which was consistent with the results of PCA and GC‐IMS. Hence, the volatile compounds of green wheat samples could be visualized and identified quickly via GC‐IMS and the samples could be clearly classified based on the difference of volatile compounds. Practical applications In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, Venn diagram with OAV, was used to identify the key aroma of products. Finally, a rapid method to classify products by GC‐IMS was performed. In future practical applications, GC‐IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technologies toward different cereals.
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.
The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modifi ed atmosphere packaging (MAP, 80% O 2 , 20% CO 2 ). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased signifi cantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a signifi cant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.
Steamed bread was a traditional Chinese staple food. Both Laomian (LM) and Angel yeast (AY) had distinct benefits as dough starters and were employed in steamed bread. The aim of this study was to study the difference in microbes and flavors between LM and AY dough, and the correlation between microbes and flavors, Lactobacillus, Saccharomyces, and Aspergillus were the dominant genus in the LM dough, while Saccharomyces was the dominant fungus in the AY dough. The characteristic flavor compounds of LM‐steamed bread were 3‐methyl‐1‐butanol, phenylethylene, decanal, gamma‐nonanolactone, ethyl caprate, geranylacetone, β‐lonone, and flavor substances were the key factors cause the differences in aroma of the dough and the main reason affects the flavor specificity of LM‐steamed bread. Besides, principal component analysis (PCA) and correlation analysis showed Lactobacillus and Saccharomyces were closely related to flavor. This study provided a theoretical foundation for the application of typical strains in steamed bread. Practical applications This study provided a theoretical basis for the application of various typical strains in LM dough and the improvement of product flavor in industrial production as well as research on flavor retention of LM dough. In addition, the determination of the key flavor substances of LM‐steamed bread lays a foundation for the preparation of LM‐steamed bread flavor microcapsules. The application of LM‐steamed bread flavor microcapsules in ordinary commercial‐steamed bread can solve the problem that although the commercial yeast‐steamed bread is simple to make, its flavor is not as good as that of LM‐steamed bread.
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