Abstract: The effects of adding 15% potato flour on the baking characteristics of bread were studied using pure wheat bread as the control, and the profile of volatile flavor compounds in potato incorporated bread was analyzed by electronic nose and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the addition of potato flour had a significant impact on the quality of bread. Potato flour increased the specific volume to 4.12 mL/g and moisture content by 7%, reduced the hardness by 6 N, decreased the water activity, significantly enhanced the color and overall acceptability, and effectively improved the shelf-life and baking quality of bread. The main flavor components identified by electronic nose contributed to 97.3% of the total variance, indicating that the flavor of pure wheat bread could be distinguished from that of potato incorporated bread. SPME-GC-MS analysis showed that the main volatile components of the two breads were esters. The relative content of each of these volatile components was changed by adding potato flour. Mint ketone, p-menth-3-ene, 1-methyl-4-(1-methylethylidene)-cyclohexene were exclusively detected in potato incorporated bread, which showed an obvious increase in the number and amount of olefins.

Key words: electronic nose, bread, baking characteristics, gas chromatography-mass spectrometry, flavor compounds