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

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

Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME). These volatile substances were analyzed by gas chromatography-mass...

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Main Authors: Yuanhui Wang, Jingwen Zhao, Fei Xu, Xiaoyun Wu, Wenxuan Hu, Yongfeng Chang, Lanlan Zhang, Jie Chen, Changhong Liu
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2020-03-01
Series:Grain & Oil Science and Technology
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259819301578
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spelling doaj-46df48b4dc4d44e6a08eaaf9ce8819942021-04-02T13:48:57ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982020-03-0131917GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed BreadYuanhui Wang0Jingwen Zhao1Fei Xu2Xiaoyun Wu3Wenxuan Hu4Yongfeng Chang5Lanlan Zhang6Jie Chen7Changhong Liu8College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCorresponding author.; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaJiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME). These volatile substances were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-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 SDE method 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. Keywords: Volatile compounds, Simultaneous distillation and extraction, Headspace solid-phase microextraction, Quantitative analysis, Method validationhttp://www.sciencedirect.com/science/article/pii/S2590259819301578
collection DOAJ
language English
format Article
sources DOAJ
author Yuanhui Wang
Jingwen Zhao
Fei Xu
Xiaoyun Wu
Wenxuan Hu
Yongfeng Chang
Lanlan Zhang
Jie Chen
Changhong Liu
spellingShingle Yuanhui Wang
Jingwen Zhao
Fei Xu
Xiaoyun Wu
Wenxuan Hu
Yongfeng Chang
Lanlan Zhang
Jie Chen
Changhong Liu
GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
Grain & Oil Science and Technology
author_facet Yuanhui Wang
Jingwen Zhao
Fei Xu
Xiaoyun Wu
Wenxuan Hu
Yongfeng Chang
Lanlan Zhang
Jie Chen
Changhong Liu
author_sort Yuanhui Wang
title GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
title_short GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
title_full GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
title_fullStr GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
title_full_unstemmed GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
title_sort gc-ms, gc-o and oav analyses of key aroma compounds in jiaozi steamed bread
publisher KeAi Communications Co., Ltd.
series Grain & Oil Science and Technology
issn 2590-2598
publishDate 2020-03-01
description Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME). These volatile substances were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-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 SDE method 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. Keywords: Volatile compounds, Simultaneous distillation and extraction, Headspace solid-phase microextraction, Quantitative analysis, Method validation
url http://www.sciencedirect.com/science/article/pii/S2590259819301578
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