GC‐MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter “Jiaozi” from different regions

Abstract

The volatile compounds of Jiaozi-steamed breads (JSBs) fermented by Jiaozi starters from eight regions in China were extracted using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction and determined using gas chromatography-mass spectrometry (GC-MS). 1-Hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid were the main volatiles of JSBs. Principal component analysis exhibited that the volatiles of JSBs from Nanyang City, Xi'an City, and Zhumadian City was negatively correlated to that of other five JSB samples. Cluster analysis demonstrated that the volatile characteristics of JSBs from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City belonged to a category, and the JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. It demonstrated that the volatile components of steamed breads in North China and South China were different. Practical applications From this study, it can be seen that simultaneous distillation and extraction (SDE) can completely extract volatile compositions of steamed breads fermented by Chinese traditional starter "Jiaozi." SDE/GC-MS was suitable for the analysis of JSBs volatile composition. The relative contents of 1-hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid in JSBs were at high level, and their contents could be used as a marker to identify JSBs. The volatile compositions of JSBs made of Jiaozi starters from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City were similar. However, JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs.

Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times

“…It has been reported that phenylethyl alcohol was a typical metabolite of the Ehrlich pathway. Specifically, phenylalanine from flour was converted into phenylethyl alcohol by yeast through the Ehrlich pathway, and phenylethyl alcohol had a special odor of rose, honey, and sweet odor. , 2-Methyl-1-propanol and 3-ethyl-1-butanol are common odorants in CSBs, ,,,, which were, respectively, transformed from valine and leucine in flour and were typical products of the Ehrlich pathway . Compared with CF1318-CSB and CL10138-CSB, the FD values of 2-methyl-1-propanol (FD of 64) and 3-methyl-1-butanol (FD of 16) in CF1303-CSB are higher, indicating higher aroma intensity.…”

“…The characteristic aroma compounds and aroma profiles were different in sourdough-CSB and yeast-CSB, and ethyl lactate was only found in sourdough-CSB, which contributed to the floral odor . Interestingly, the volatile components of CSBs in North China and South China were different . CSBs made with different types of yeasts or yeast species showed similarity of the volatile compounds, while their composition and quantities were significantly different. , Aroma extraction methods solid-phase microextraction, simultaneous distillation-extraction, and purge and trap have been applied to the analysis of steamed bread flavor.…”

Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles

“…Among the detected organic acids, linoleic acid with no obvious aroma can be further converted into aldehydes after oxidation (such as hexanal, trans‐ 2,4‐decadienal) 37‐39 . Additionally, n ‐hexadecanoic acid, as a good adsorbent of aroma components, brought the aroma of palm oil to noodles, but its high threshold value led to little contribution to food flavor 20 . Aldehydes were assumed to originate from lipid oxidation in flour 40 .…”

“…Sample pretreatment and extraction SDE were conducted as described by Wang et al 20 with some modifications. Noodle samples (15 g) were placed into a round-bottom steaming flask and mixed with 100 mL of distilled water, then heated with an electric heating sleeve until boiling.…”

“…[37][38][39] Additionally, nhexadecanoic acid, as a good adsorbent of aroma components, brought the aroma of palm oil to noodles, but its high threshold value led to little contribution to food flavor. 20 Aldehydes were assumed to originate from lipid oxidation in flour. 40 After fermentation, the species of aldehydes increased, mainly including pentanal (almond and malt), hexanal ( green), nonanal (citrus-and grass-like), (E)-2-heptenal (sour), (E)-2-nonenal (fatty) and (E,E)-2, 4-decadienal (meat).…”