Analysis of Volatile Components of Sourdough Foxtail Millet Steamed Bread During Fermentation Based on Gas Chromatography-Tandem Mass Spectrometry-Headspace-Solid-Phase Microextraction Arrow
In order to better extract the flavor substances of sourdough foxtail millet steamed bread,different extraction layers were selected and extraction conditions were optimized.The extraction effects of solid-phase microextraction(SPME)Arrow and conventional SPME combined gas chromatography-mass spectrometry(GC-MS)were compared.The results showed that the optimum extraction conditions were as follows:Carbon WR/PDMS extraction layer,0 mL water volume,extraction temperature of 60℃,and extraction time of 30 min.SPME Arrow outperformed conventional SPME by identifying a larger number of flavor compounds with higher concentrations.Moreover,the flavor substances of sourdough foxtail millet steamed bread at different fermentation times(2,4,6,8,10 h)were determined using SPME Arrow.It was found that the volatile components(39)of the 4 h fermented steamed bread were the most abundant,with some key flavor compounds such as benzaldehyde,ethyl caprylate,isoamylol,and nonanal playing important roles in constituting their characteristic flavors.
NETL
NSTL
万方数据
