Abstract:

The effect of trehalose and frozen storage on the composition of volatile flavor compounds in filling-containing frozen dough products with and without trehalose (PFFD) and filling-containing dough products with trehalose (PFD) were studied by solid phase micro-extraction (SPME)/GC-MS. A total of 73 compounds were identified and alcohols, alkenes, aldehydes, aromatic and heterocyclic compounds were important contributors to the flavor of products. Twenty-four compounds comprised approximately from 79% to 90% of the total peak area and ethanol, hexanal and 3-methyl-1-butanol were the three most abundant compounds. Trehalose-containing samples had several unique aroma compounds such as ethyl-benzene, benzaldehyde and 2-decenal. Frozen storage exhibited a very significant impact on primary volatile flavor compounds in the products from filling-containing frozen dough. After 35 days of frozen storage, the level of ethanol and 3-methyl-1-butanol rose remarkably while hexanal fell down.

Key words: filling-containing frozen dough, trehalose, volatile flavor compounds, SPME/GC-MS, frozen storage