Huang, Yaling published the artcileVariation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times, HPLC of Formula: 124-76-5, the main research area is volatile aroma Chinese steamed bread yeast; Chinese steamed bread; GC−MS; GC−O; aroma-active compounds; sensory evaluation.
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatog.-mass spectrometry, gas chromatog.-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quant. descriptive anal. results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alc. was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, resp., based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, Me cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theor. basis for processing and quality control of yeast-CSBs.
Journal of Agricultural and Food Chemistry published new progress about Bread (steamed). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, HPLC of Formula: 124-76-5.
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