Rose powder modulates the quality and volatile flavor profile of steamed buns containing red yeast rice powder.

Abstract

This study investigated whether rose powder (RP) could further modulate the quality and volatile profile of steamed buns containing low-level red yeast rice powder (RYRP) while maintaining acceptable texture. Texture profile analysis (TPA), SEM, FTIR, electronic nose, and GC-IMS were used to characterize the texture, microstructure and volatile compounds. At 0.3% RYRP, the selected 1.0% RP (w/w) addition reduced hardness and increased resilience. SEM and FTIR suggested that low levels of RYRP and RP slightly modulated the structure. GC-IMS identified 29 known volatiles, including 13 key aroma compounds with ROAV ≥1. Using OPLS-DA (VIP > 1) and ROAV ≥1, 3-methylbutan-1-ol, ethyl acetate, hexanal, and 3-hydroxy-2-butanone were identified as potential differential aroma compounds. 3-hydroxy-2-butanone was a candidate aroma marker distinguishing HMG fromother steamed buns. 1.0% RP in steamed buns containing 0.3% RYRP further modified texture, color, and volatile profile while maintaining acceptable structural quality.