GC-MS/GC-O Analysis for Aroma Compounds in Traditionally Fermented Wheat Paste

Abstract

Abstract: The volatile composition of traditionally fermented wheat paste was extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatography and mass spectrometry (GC-MS) coupled with gas chromatography and olfactometry (GC-O). Totally 42 volatile compounds comprising aldehydes (6), esters (10), acids (6), hydrocarbons (8), alcohols (1), heterocycles (7), ketones (1) and miscellaneous compounds (3) were identified, accounting for 72.835% of total peak area and 102.845 μg/g in traditionally fermented wheat paste. A total of 25 aroma compounds acetic acid were identified by GC-O. Among these compounds, 3-methylbutanal, furfural, methional, dimethyl trisulfide, 1-octen-3-ol and tetramethyl pyrazine was determined by aroma extract dilution analysis to show a higher flavour dilution factor.

Key words: traditionally fermented wheat paste, aroma compounds, SDE, GC-O, aroma extract dilution analysis
Table 1 , GC-MS analysis of volatile compounds in traditionally fermented wheat paste
Table 2 , GC-O analysis of volatiles compounds isolated by SDE from traditionally fermented wheat paste

CLC Number:

TS207.3

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