Title: GC‐MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter “Jiaozi” from different regions
Abstract: Journal of Food Processing and PreservationVolume 45, Issue 3 e15267 ORIGINAL ARTICLE GC-MS analyses of volatile compounds of steamed breads fermented by Chinese traditional starter "Jiaozi" from different regions Yuan-Hui Wang, Corresponding Author Yuan-Hui Wang [email protected] orcid.org/0000-0001-9799-1514 Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Henan Agricultural University, Zhengzhou, China College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Correspondence Yuan-Hui Wang and Zhi-Lu Ai, No. 100 Lianhua Street, College of Food Science and Technology, Zhengzhou High-Tech Development Zone, Zhengzhou 450001, China. Email: [email protected] (Y.-H. W.) and [email protected] (Z.-L. A.) Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorJing-Wen Zhao, Jing-Wen Zhao College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Contribution: Data curation, Methodology, Software, ValidationSearch for more papers by this authorFei Xu, Fei Xu College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Contribution: Investigation, Validation, Writing - review & editingSearch for more papers by this authorQi-Dong Zhang, Qi-Dong Zhang Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China Contribution: Investigation, Methodology, SoftwareSearch for more papers by this authorZhi-Lu Ai, Corresponding Author Zhi-Lu Ai [email protected] Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Henan Agricultural University, Zhengzhou, China Correspondence Yuan-Hui Wang and Zhi-Lu Ai, No. 100 Lianhua Street, College of Food Science and Technology, Zhengzhou High-Tech Development Zone, Zhengzhou 450001, China. Email: [email protected] (Y.-H. W.) and [email protected] (Z.-L. A.) Contribution: Conceptualization, Formal analysis, Funding acquisition, Project administration, Resources, Supervision, ValidationSearch for more papers by this authorBo-Yu Li, Bo-Yu Li College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Contribution: ValidationSearch for more papers by this author Yuan-Hui Wang, Corresponding Author Yuan-Hui Wang [email protected] orcid.org/0000-0001-9799-1514 Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Henan Agricultural University, Zhengzhou, China College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Correspondence Yuan-Hui Wang and Zhi-Lu Ai, No. 100 Lianhua Street, College of Food Science and Technology, Zhengzhou High-Tech Development Zone, Zhengzhou 450001, China. Email: [email protected] (Y.-H. W.) and [email protected] (Z.-L. A.) Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorJing-Wen Zhao, Jing-Wen Zhao College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Contribution: Data curation, Methodology, Software, ValidationSearch for more papers by this authorFei Xu, Fei Xu College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Contribution: Investigation, Validation, Writing - review & editingSearch for more papers by this authorQi-Dong Zhang, Qi-Dong Zhang Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China Contribution: Investigation, Methodology, SoftwareSearch for more papers by this authorZhi-Lu Ai, Corresponding Author Zhi-Lu Ai [email protected] Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Henan Agricultural University, Zhengzhou, China Correspondence Yuan-Hui Wang and Zhi-Lu Ai, No. 100 Lianhua Street, College of Food Science and Technology, Zhengzhou High-Tech Development Zone, Zhengzhou 450001, China. Email: [email protected] (Y.-H. W.) and [email protected] (Z.-L. A.) Contribution: Conceptualization, Formal analysis, Funding acquisition, Project administration, Resources, Supervision, ValidationSearch for more papers by this authorBo-Yu Li, Bo-Yu Li College of Food Science and Technology, Henan University of Technology, Zhengzhou, China Contribution: ValidationSearch for more papers by this author First published: 11 January 2021 https://doi.org/10.1111/jfpp.15267Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The volatile compounds of Jiaozi-steamed breads (JSBs) fermented by Jiaozi starters from eight regions in China were extracted using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction and determined using gas chromatography-mass spectrometry (GC-MS). 1-Hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid were the main volatiles of JSBs. Principal component analysis exhibited that the volatiles of JSBs from Nanyang City, Xi'an City, and Zhumadian City was negatively correlated to that of other five JSB samples. Cluster analysis demonstrated that the volatile characteristics of JSBs from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City belonged to a category, and the JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. It demonstrated that the volatile components of steamed breads in North China and South China were different. Practical applications From this study, it can be seen that simultaneous distillation and extraction (SDE) can completely extract volatile compositions of steamed breads fermented by Chinese traditional starter "Jiaozi." SDE/GC-MS was suitable for the analysis of JSBs volatile composition. The relative contents of 1-hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n-hexadecanoic acid in JSBs were at high level, and their contents could be used as a marker to identify JSBs. The volatile compositions of JSBs made of Jiaozi starters from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City were similar. However, JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. The volatile components of steamed breads in North China and South China were different, which reflected the difference in dietary habit in the southern and northern areas of China. Citing Literature Volume45, Issue3March 2021e15267 RelatedInformation