Abstract: Textural analysis, electronic nose and solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the texture and flavor properties of biscuits incorporated with surimi and potato flour. Based on sensory evaluation and texture properties, the optimal formulation was composed of low-gluten wheat flour added with 30% potato flour, 20% potato starch, 40% surimi, and 40% palm oil. Then the flavor compounds of biscuits incorporated with surimi, potato flour, or both and common biscuits were analyzed by electronic nose and SPME-GC-MS. The results indicated that the main flavor substances of the four biscuits were heterocyclic compounds, hydrocarbons and aldehydes, with the Maillard reaction products methylpyrazine and 2,5-dimethylpyrazine being the predominant constituents. The number and amounts of aldehydes detected in biscuits incorporated with surimi were significantly increased as compared to three other samples. Our findings provided the scientific basis for the research of flavor characteristics of biscuits and provided a useful reference for the exploitation and utilization of potato and surimi.

Key words: potato flour, surimi, biscuit, texture, flavor