Research Progress of Volatile Compounds in Chinese Steamed Bread
Chinese steamed bread(CSB)is a traditional staple food with a long history in China.CSB aroma is the first quality attribute perceived by consumers,which directly affects acceptability of consumers.Therefore,understanding the composition and formation mechanism of volatile compounds in CSB is beneficial to further improvement of CSB aroma,and contributing to the industrial production of CSB.This review summarized the characterization of key aroma compounds in CSB(fermented with yeast,sourdough and Jiaozi),and clarified the formation and influence factors of volatile compounds in CSB(mainly including yeast fermentation,lactic acid bacteria fermentation,lipid oxidation and heat treatment).In addition,effects of wheat flour quality,adding edible alkali,adding wheat germ and bran and storage conditions on volatile compounds in CSB are also summarized.Finally,the future research directions and trends are prospected to promote systematic research on CSB aroma and provide theoretical basis for the industrial production of high-quality CSB.
Chinese steamed breadvolatile compoundsfermentationlipid oxidationheat treatment
NETL
NSTL
万方数据
