Heat processing is the main process of flavor formation of cooked wheaten food. The heating temperature and formation rules of volatile substances in wheat flour fermentation were explored by gas chromatograph-mass spectrometry (GC-MS). The results showed that 88 volatile compounds were found in wheat flour during heating, including 19 aldehydes, 15 alcohols, 11 ketones, 15 benzene derivatives, 11 furans, 10 acid esters and 7 heterocyclic compounds. Moreover, when the temperature of heating was higher than 110 ℃, the types of volatile substances began to increase significantly, especially when the temperature reached 120 ℃, the composition and content of each volatile substance changed most significantly. At the same time, the formation temperature of each component was measured, and it was found that the volatile flavor components were mainly composed of C6-C10 volatile aldehydes and alcohols in lower temperature range of 60-100 ℃. When heating over 100 ℃, especially at 120 ℃, many aldehydes and alcohols, furans, acids, esters and nitrogenous compounds with long carbon chains were formed.
WANG Meiting
,
WANG Binchen
,
XIAO Lin
,
CHAI Duo
,
JIANG Yumeng
,
DONG Liang
. Analysis of volatile compounds from fermented wheat flour during heating process[J]. Food and Fermentation Industries, 2020
, 46(20)
: 221
-228
.
DOI: 10.13995/j.cnki.11-1802/ts.024269
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