Analysis of volatile aroma components from Mantou fermented by different starters

摘要

This work determines the aroma components in the Mantou fermented by different starters, whichrnwere extracted by solid-phase microextraction and then detected by gas chromatography/massrnspectrometry (GC–MS). These volatile components were also measured by electroinc nose. ThernGC–MS results indicated that 21, 48, 39, 38, 47, and 42 kinds of volatile compounds wererndetected from Mantou made by Angel low-sugar high-activity dry yeast (DY1), Angel high-sugarintolerancernhigh-activity dry yeast (DY2), high-activity fresh yeast Angel (FY), baking powder (BP),rnsourdough starter (SS), and mixed starter (MIX). Esters and heterocyclic benzene were the majorrnsubstances which contributed to the flavor of Mantou. Ethanol and octadecyl vinyl ether, werernfound only in DY1 and DY2, respectively. Linoleic acid was detected only in the SS and MIX samples,rnwhereas anethole was found only in SS and MIX samples. Ethyl palmitate was observed fromrnMantou processed with three starters of DY2, SS, and MIX. Mantou made with baking powderrnand other types of starters can be distinguished in terms of their obviously different aroma componentsrnby principal component analysis method.