GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

• 作者: Changhong Liu Fei Xu Jie Chen Jingwen Zhao Lanlan Zhang Wenxuan Hu Xiaoyun Wu Yongfeng Chang Yuanhui Wang
• 来源期刊: 粮油科技:英文版
• 学科: 化学
• 关键词: Volatile compounds Simultaneous distillation and extraction HEADSPACE SOLID-PHASE MICROEXTRACTION Quantitative analysis Method validation
• 年，卷（期）: 2020,（1）
• 页码范围: 9-17
• 页数: 9页
• 分类号: O62

摘要

Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.