Abstract:

In this study, solid phase micro extraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used
to determine the ?avor compounds of steamed breads made with three different starter cultures, namely composite starter
culture, active dry yeast and sourdough. A total of 28 volatile compounds were detected in steamed bread made with
sourdough (traditional steamed bread), 12 volatile compounds in that made with active dry yeast, and 20 volatile compounds
in that made with composite starter culture. Our experimental results showed that the major ?avor compounds of steamed
bread made with composite starter culture were similar to those of traditional steamed bread. We also found that the former
contained no hazardous compounds and higher levels of the identified compounds. The traditional steamed bread contained
0.350 μg/g ethyl acetate and 0.425 μg/g octanone, while the steamed bread made with composite starter culture contained
0.452 μg/g ethyl acetate and 0.806 μg/g octanone. Taken collectively, the above results demonstrate that the composite starter
culture, which is easy to use, results in the formation of more types and larger amounts of beneficial flavor compounds.
Consequently, it can be considered as the starter culture of choice for home and industrial production of steamed bread.

Key words: ?avor compound, composite starter culture, solid phase micro extraction (SPME), sourdough