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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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.