Analysis of the Volatile Compounds in Chinese Steamed Bread Packaged by PA/CPP Material

摘要

PA/CPP packaging material was used for Chinese steamed bread to evaluate its ability to improve quality and increase steamed bread shelf-life. The changes on the aroma volatiles during storage were assessed using by simultaneous distillation extraction (SDE) with dichloromethane and were analysed by GC-MS. The obtained results showed that there were 17 volatile components in fresh Chinese steamed bread, however, after 3 days of storage at 4°C temperature, the flavor compounds significant decreased in the steamed bread without packaged, only 6 volatile components could be determined. For the PA/CPP group storied at 4°C temperature after 3 days, there were 21 volatile components identified, and most of components were the same to the fresh steamed bread.