Identification of Flavor Differences in Wheat Flour of Different Varieties Based on Gas Chromatography-Ion Mobility Spectrometry Combined with Sensory Analysis
In order to study the flavor differences in wheat flour of different varieties,five different varieties of wheat flour were subjected to headspace extraction of their volatile substances and gas chromatography-ion mobility spectrometry(GC-IMS)analysis was used to identify.The results showed that there were a total of 48 volatile organic compounds in wheat flour.Among them,there are 16 alcohols,9 aldehydes,7 ketones,11 esters,2 limonenes,1 diallyl sulfide,1 acid,and 1 furan.There are differences in the types and concentrations of volatile organic compounds in wheat flour of different varieties.The content of most volatile substances in XC samples is slightly higher than YL21,while the content of most volatile substances in XM26 and FDC is significantly higher than YL21,while the difference between SDXP and YL21 is not significant.The main substances of XC include ethanol,2-butanone,butanol,cyclohexen-2-one,and diallyl sulfide.The main substances of SDXP include ethyl butyrate,limonene,and ethyl hexanoate.The main substances of XM26 include:methylheptanone,nonanal,E-2-heptanal,trans-2-butenoate ethyl ester,and 2-methyl-3-furan mercaptan.The main substances of FDC include:glutaraldehyde,ethyl propionate,ethyl acetate,butanal,2-pentylfuran,and 2-ethyl-1-hexanol.Through sensory quantitative descriptive analysis,it was found that there are certain differences in the sensory properties of wheat flour of different varieties.Based on correlation analysis,the key volatile substances represented by different sensory properties of wheat flour were mined and indentified,and the correlation between the content of key substances and sensory properties was initially established.
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