دورية أكاديمية
Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
| العنوان: | Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type. |
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| المؤلفون: | Song S; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China., Jin D; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China., Huang Y; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China., Xie L; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China., Muhoza B; College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China., Sun M; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China., Feng T; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China., Qiang W; Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China., Huang X; Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China., Liu Q; School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China. Electronic address: liuqian@sit.edu.cn. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114661. Date of Electronic Publication: 2024 Jun 16. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Bread*/analysis , Flour*/analysis , Odorants*/analysis , Taste* , Triticum*/chemistry, China ; Fatty Acids/analysis ; Fermentation ; Steam ; Volatile Organic Compounds/analysis |
| مستخلص: | Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs. 350 sensory trait-related metabolites were obtained from five key modules via weighted gene co-expression network analysis. It was found that the sensory characteristics of CSBs made of different wheat flour were significantly different. The higher abundance of lipids in Yongliang No.4 (YL04) wheat flour was converted to large number of fatty acids in fermented dough, which led to the bitterness of CSB. Besides, the abundance in organic acids and fatty acids contributed to the sour, milky, wetness and roughness attributes of YL04-CSB. More fatty amides and flavonoids in Jiangsu Red Durum wheat flour contributed to the fermented and winey attributes of CSB. Carbohydrates with higher abundance in Canadian wheat flour was involved in sugar-amine reaction and glucose conversion, which enhanced the sweetness of CSB. In addition, fatty acids, organic acids, amino acids, and glucose were crucial metabolites which can further formed into various characteristic compounds such as hexanal, hexanol, 2,3-butanediol, acetoin, and 2,3-butanedione and thus contributed to the winey, fresh sweet, and green aroma properties. This study is conductive to better understand the evolution of the compounds that affect the quality and aroma of CSBs. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Aroma compound; Chinese steamed bread; Metabolite; Sensory quality; Weighted gene co-expression network analysis |
| المشرفين على المادة: | 0 (Fatty Acids) 0 (Steam) 0 (Volatile Organic Compounds) |
| تواريخ الأحداث: | Date Created: 20240630 Date Completed: 20240630 Latest Revision: 20240630 |
| رمز التحديث: | 20240701 |
| DOI: | 10.1016/j.foodres.2024.114661 |
| PMID: | 38945592 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114661 |