Comparation of steamed bread flavor fermentation by dry yeast and traditional Jiaozi
We studied the the unique flavor of steamed bread fermentation by dry yeast and traditional Jiaozi,in order to find out the differences between them.Adopting the solid-phase microextraction-GC method for comparative analysis of the volatile flavoring substances in the samples of dry yeast steamed bread,alkaline and non-alkaline Jiaozi steamed bread.Results showed that the dry yeast,alkaline and non-alkaline Jiaozi steamed bread were detected in 36,43,36 kinds of volatile flavour compounds,respectively,composed of alcohols,esters,aldehydes,ketones,aromatic hydrocarbons and other classes.There were significant differences in the total numbers and relative contents of volatile substances of the same category in the steamed bread samples,and the relative contents of the substances in the same category also had significant differences.1-methyl naphthalene,1,3-dimethyl naphthalene,2,6-2 tertiary butyl-1,4-benzoquinone,geranyl acetone and acetophenone were the special flavor substance in dry yeast steamed bread;1-1 octanol,heptanol,decanoic acid ethyl ester,ethyl formate,benzene acetaldehyde and furan formaldehyde were the peculiar flavor substances in Jiaozi steamed bread.The flavor difference between dry yeast and Jiaozi steamed bread were caused for two reasons:the relative content of the same category as well as the material shared the same category were different;both had their unique volatile substances.
NETL
NSTL
万方数据
维普
