Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027526

Dynamic changes in quality characteristic and volatile flavor compounds of Ningqiang Hetaomo during baking process

  • JIN Wengang ,
  • LIU Junxia ,
  • JIN Jing ,
  • GENG Jingzhang ,
  • WANG Jinze ,
  • YIN Dongxia ,
  • JIANG Hai
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  • 1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China)

Received date: 2021-03-26

  Revised date: 2021-04-29

  Online published: 2021-09-10

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Abstract

To control the quality of Ningqiang Hetaomo in the mass production, the texture, color difference and sensory quality during the baking process were studied. And the changes of volatile flavor compounds were also investigated by headspace gas chromatography ion transfer chromatography (HS-GC-IMS). Results showed that with the extension of baking time (from 3 to 12 min), the hardness and chewiness of Hetaomo increased significantly, while the elasticity and adhesiveness increased first and then decreased. For different baking time, the brightness value L* and yellowness value b* decreased significantly, while the redness value a* increased gradually. A total of 41 volatile flavor compounds were identified in different baking stages of Hetaomo, including 17 aldehydes, 6 ketones, 7 esters, 6 alcohols, 4 olefins and 1 ether. Moreover, with the extension of baking time, the proportion of alcohols in Hetaomo decreased significantly, and the proportion of aldehydes increased gradually. However, the change of esters, ketones and other components were small. Principal component analysis showed that the volatile flavor compounds of Hetaomo at different baking stages showed certain differences from gas phase ion mobility spectrum, and the cumulative contribution rate of the two principal components reached 84.9% which indicating that the flavor compounds of Hetaomo at different baking stages could be distinguished. Overall, Hetaomo baked for 9 min had higher quality and flavor properties. This study provides a reference for the quality control and product standardization of Ningqiang Hetaomo during mass production in the future.

Key words： Ningqiang Hetaomo; sensory evaluation; texture; volatile flavor compounds; headspace gas chromatography-ion mobility spectroscopy; principal component analysis

Cite this article

JIN Wengang , LIU Junxia , JIN Jing , GENG Jingzhang , WANG Jinze , YIN Dongxia , JIANG Hai . Dynamic changes in quality characteristic and volatile flavor compounds of Ningqiang Hetaomo during baking process[J]. Food and Fermentation Industries, 2021 , 47(16) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.027526

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