Analysis of volatile aroma components from Mantou fermented by different starters

Abstract

This work determines the aroma components in the Mantou fermented by different starters, which were extracted by solid‐phase microextraction and then detected by gas chromatography/mass spectrometry (GC–MS). These volatile components were also measured by electroinc nose. The GC–MS results indicated that 21, 48, 39, 38, 47, and 42 kinds of volatile compounds were detected from Mantou made by Angel low‐sugar high‐activity dry yeast (DY1), Angel high‐sugar‐intolerance high‐activity dry yeast (DY2), high‐activity fresh yeast Angel (FY), baking powder (BP), sourdough starter (SS), and mixed starter (MIX). Esters and heterocyclic benzene were the major substances which contributed to the flavor of Mantou. Ethanol and octadecyl vinyl ether, were found only in DY1 and DY2, respectively. Linoleic acid was detected only in the SS and MIX samples, whereas anethole was found only in SS and MIX samples. Ethyl palmitate was observed from Mantou processed with three starters of DY2, SS, and MIX. Mantou made with baking powder and other types of starters can be distinguished in terms of their obviously different aroma components by principal component analysis method. Practical applications In this work, the flavor compounds and principal component analysis in Mantou made by five different types of starters were compared with that of sourdough starter. The results showed that Mantou made by different starters yield very different flavor characteristics. This work would lay a theoretical foundation for the production of novel starters in the future.

Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation

“…Carboxylic acids showed wax, fat and creamy flavor, which could only be detected in dried noodles fermented for 6 h. Olefins had a high aroma threshold, thus they contributed less to the flavor. Nevertheless, the contents of olefins in fermented steamed breads were always the highest, which was consistent with the results of this study [41]. Additionally, the contents of olefins tended to decrease with the increase of fermentation time.…”

GC‐MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter “Jiaozi” from different regions

“…Naphthalene has a camphoric odor, which is often found in food and aromatic plants. The previous reports showed that naphthalene was a volatile component of steamed bread (Fan et al., 2018), and it was considered to be formed by the thermal degradation of carotenoids (Zepka et al., 2014). In previous literature, benzaldehyde and naphthalene were present in sourdough‐steamed bread, and naphthalene relative peak area was less than 1% (Liu et al., 2018; Wu et al., 2012).…”

“…“Jiaozi” starter is used to ferment steamed bread which is called Jiaozi‐steamed breads (JSBs) (Lin et al., 2018). JSBs have more than 1,000 years history and are a traditional staple food with an annual consumption of more than one million tons of wheat flour in China (Zhang et al., 2016), and its unique and pleasant aroma made it widely consumed in northern China (Henan Province, Shanxi Province, Hebei Province, Shandong Province, Shaanxi Province, and Gansu Province) (Fan et al., 2018; Li et al., 2015; Yan et al., 2019). In western world, sourdough is divided into three types (type I, type II, and type III) according to the composition of leavening agents (Pétel et al., 2017; Seitz et al., 1998), and the craftsmanship of Chinese Jiaozi starter is similar to that of European type II sourdough.…”

The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs

“…3 g of each sample were transferred to and sealed in a 20 mL SPME vial containing 20 μLof internal standard (2-octanol, 14 mg/kg). After the volatile compounds were absorbed by the fiber during a 40 min extraction at 60 ℃ ( Fan et al, 2018 ). Chromatographic separation was achieved using an SH-Rtx-Wax analytical fused silica capillary column (30 m × 0.25 mm × 0.25 μm, Restek Corporation, Benner Circle, Bellefonte, PA, USA), and the column temperature was programmed as follows: the initial temperature was 40 ℃ for 1 min, increased to 160 ℃ at 6 ℃/min, then increased to 250 ℃ at the rate of 3 ℃/min, and then at 250 ℃ for 5 min.…”