Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-07 DOI:10.1016/j.ijgfs.2025.101154

Huijuan Sun , Yue Duan , Rui Xu , Huanlu Song , Haina Gao , Xu Huang , Wanli Qiang , Ruixue Zhang

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引用次数: 0

Abstract

When people purchase Chinese steamed breads (CSBs), their unique aroma is an important factor in their decision-making process. In this study, sensory evaluation was applied to elucidate the aroma profile of CSBs, identifying 11 sensory attributes: milky, fermented, raw-flour, floral, grassy, wheaty, winy, sweet, sour, sweet aftertaste, and sour aftertaste. A total of 81 volatile compounds, including 27 alcohols, 24 aldehydes, 18 ketones, 9 esters, and 3 other compounds were detected using dynamic headspace sampling (DHS) and two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). Among these, the 12 key aroma-active compounds with flavor dilution (FD) factors ≥64 were identified through dynamic headspace dilution analysis (DHDA). These compounds primary included 2,3-butanedione, hexanal, 3-methyl-1-butanol, acetoin, octanal, 2-acetyl-1-pyrroline, 1-octen-3-ol, 1-heptanol, decanal, (E)-2-nonenal, (E)-2-octen-1-ol, and phenethyl alcohol. These key aroma-active compounds were quantitatively analyzed and their odor activity values (OAVs) were calculated. The content of aroma-active compounds was combined with sensory evaluation to analyze the relationship between aroma and aroma-active compounds of different CSBs. The study explored the reasons for the differences in the aroma of CSBs, providing theoretical guidance for evaluating and improving the aroma of CSBs and further enhancing their quality.

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用感官定向香气分析表征馒头中关键香气活性物质

当人们购买中国馒头时，其独特的香气是他们决策过程中的一个重要因素。本研究采用感官评价的方法，确定了乳香、发酵香、生粉香、花香香、草香、小麦香、酒香、甜味、酸味、甜余味和酸余味等11个感官属性。采用动态顶空进样（DHS）和二维气相色谱-嗅觉-质谱（GC × GC- o- ms）技术，共检测出81种挥发性化合物，包括27种醇类、24种醛类、18种酮类、9种酯类和3种其他化合物。通过动态顶空稀释分析（DHDA），鉴定出12种风味稀释系数≥64的关键芳香活性化合物。这些化合物主要包括2,3-丁二酮、己醛、3-甲基-1-丁醇、乙酮、辛烷、2-乙酰-1-吡啶、1-辛烷-3-醇、1-庚醇、癸醛、(E)-2-壬烯醛、(E)-2-辛烷-1-醇和苯乙醇。定量分析了这些关键芳香活性化合物，并计算了它们的气味活性值（oav）。结合香气活性物质含量与感官评价的方法，分析了不同药材的香气与香气活性物质之间的关系。本研究探讨了CSBs香气差异的原因，为评价和改善CSBs香气，进一步提高CSBs品质提供理论指导。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.