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
[1] 李里特,薛佳.论传统小麦面食的现代化与工业化[J]. 粮食与食品工业, 2010,17(5): 12-15.
[2] 李里特.中国传统发酵面制品创新与面食现代化[J]. 粮食与食品工业, 2009,16(5):6-8.
[3] HANSEN A S,SCHIEBERLE P.Generation of aroma compounds during sourdough fermentation: Applied and fundamental aspects[J].Trends in Food Science & Technology,2005,16(1):85-94.
[4] WANG C,CHIN C K,HO C T,et al.Changes of fatty acids and fatty acid-derived flavor compounds by expressing the yeast Δ-9 desaturase gene in tomato[J].Journal of Agricultural and Food Chemistry,1996,44(10):3 399-3 402.
[5] CREMER D R,EICHNER K.The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders[J].Food Chemistry,2000,71(1):37-43.
[6] YAHYA H,LINFOREH R S,COOK D J.Flavour generation during commercial barley and malt roasting operations:A time course study[J].Food Chem,2014,145:378-387.
[7] HELOU C,GADONNA W P,ROBERT N,et al.The impact of raw materials and baking conditions on Maillard reaction products, thiamine,folate,phytic acid and minerals in white bread[J].Food Funct,2016,7(6):2 498-2 507.
[8] PURLIS E.Browning development in bakery products:A review[J].Journal of Food Engineering,2010,99(3):239-249.
[9] HWANG H I,HARTMAN T G,KARWE M V,et al.Aroma generation in extruded and heated wheat flour[J]. Lipds in Food Flavors,1994, 558:144-157.
[10] BIRCH A N,PETERSEN M A,HANSEN Å S.The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature[J].LWT - Food Science and Technology,2013,50(2):480-488.
[11] BIRCH A N,PETERSEN M A,ARNEBORG N,et al. Influence of commercial baker's yeasts on bread aroma profiles[J].Food Research International,2013, 52(1):160-166.
[12] REGA B,FOURNIER N,GUICHARD E.Solid phase microextraction (SPME) of orange juice flavor:Odor representativeness by direct gas chromatography olfactometry (D-GC-O)[J].Journal of Agricultural and Food Chemistry,2003,51(24):7 092-7 099.
[13] CORSETTI A,SETTANNI L.Lactobacilli in sourdough fermentation[J].Food Research International,2007,40(5):539-558.
[14] MAIRE M,REGA B,CUVELIER M E,et al.Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds[J].Food Chem,2013,141(4):3 510-3 518.
[15] NOR QHAIRUL IZZREEN M N,PETERSEN M A,HANSEN Å S.Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures[J].Cereal Chemistry Journal,2016,93(2):209-216.
[16] MATTIOLO E,LICCIARDELLO F,LOMBARDO G M,et al.Volatile profiling of durum wheat kernels by HS-SPME/GC-MS [J].European Food Research and Technology,2016,243(1):147-155.
[17] RENMAN S U,PATERSON A,PIGGOTT J R.Flavour in sourdough breads:A review[J].Trends in Food Science &Technology,2006,17(10):557-566.
[18] PICO J,BERNAL J,GOMEZ M.Wheat bread aroma compounds in crumb and crust: A review[J].Food Res Int,2015,75:200-215.
[19] HOFMANN T,MÜNCH P,SCHIEBERLE P.Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions[J].Journal of Agricultural and Food Chemistry,2000,48(2):434-440.