Abstract:

In this work, the composition of volatile components in Chinese steamed bread fermented with traditional mixed
starters (QJ and ZZ) and commercial dry yeast starters (AQ and YS) was determined by headspace-solid phase microextraction
(HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). According to the NIST 08.L MS spectral
library and reference data, 59, 51, 47 and 43 volatile compounds in Chinese steamed bread fermented with QJ, ZZ, AQ and
YS were identified, respectively. These volatile components included alcohols, hydrocarbons, esters, aldehydes, ketones, aromatics
and other compounds. The results showed fermentation with the traditional mixed starters could result in the production of more
components in different relative quantities in Chinese steamed bread than the dry yeast starters. This may be the main reason why
Chinese steamed bread fermented with the same wheat flour and different starters have distinct volatile components.

Key words: Chinese steamed bread, gas chromatography-mass spectrometry (GC-MS), solid phase microextraction (SPME), volatile components