Extraction and Analysis of Volatile Compounds in Chinese Steamed Bread
Chinese steamed bread(CSB)is a traditional staple food with a long history in China.With the improvement of living standards,people's needs have changed from being satisfied to eating well.As one of the most important quality attributes of CSB,aroma has gradually become a research focus.The extraction and analysis methods of volatile compounds in CSB were summarized.It was found that headspace solid phase microextraction was the most widely used extraction method,while the other methods,such as simultaneous distillation extraction and purge and trap,were relatively few.At the same time,the quantitative analysis methods of volatile compounds in CSB were summarized,and it was found that most of the studies stayed in the step of peak area integration and peak area normalization to calculate the relative content,and the analysis results obtained had certain limitations.The purpose of the study is to provide guidance for more accurate analysis of the volatile compounds in CSB,and to provide support for promoting the industrialization of CSB with better aroma.
NETL
NSTL
万方数据
