Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

被引：20
作者：
Xi, Jinzhong [1 ,2 ]
Zhao, Qiyan [1 ,2 ]
Xu, Dan [1 ,2 ]
Jin, Yamei [1 ,2 ]
Wu, Fengfeng [1 ,2 ]
Xu, Xueming [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 381卷
基金：
中国博士后科学基金; 中国国家自然科学基金;
关键词：
Starch retrogradation; Volatiles; Aroma evolution; Mantou; Storage temperature; AROMA COMPOUNDS; SOURDOUGH; CRUMB; CRUST;
D O I：
10.1016/j.foodchem.2022.132213
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 degrees C and 25 degrees C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 degrees C. However, relative soft CSB was found after 1 d of storage at 25 degrees C as a result of the lower rate of retrogradation. Volatiles were monitored by gas chromatography-mass spectrometer. Significant (P < 0.05) decrease of 4 esters and 2-pentylfuran were observed with prolonged storage time for CSB stored at both 4 degrees C and 25 degrees C. PCA analysis indicated that the storage temperature of 4 degrees C was beneficial to remain CSB volatiles during long storage time (2-4 d). These findings might be beneficial to retain more volatiles and quality and finally extend shelf-life of CSB.
引用
收藏
页数：7
相关论文
共 50 条
[21]   Effects of Different Temperatures on the Storage Quality of the three Grains [J].
Gu Zhengyan ;
Zhang Lailin ;
Zhou Jiesheng ;
Li Jianfeng ;
Jin Wen ;
Xia Chenfeng ;
Liao Yangliu .
ISBE 2011: 2011 INTERNATIONAL CONFERENCE ON BIOMEDICINE AND ENGINEERING, VOL 4, 2011, :508-512
[22]   Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating [J].
Ozcan, G. ;
Barringer, S. .
JOURNAL OF FOOD SCIENCE, 2011, 76 (02) :C324-C333
[23]   Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times [J].
Huang, Yaling ;
Wan, Junwen ;
Wang, Zhuolin ;
Sun, Min ;
Feng, Tao ;
Ho, Chi-Tang ;
Song, Shiqing .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, 70 (12) :3795-3806
[24]   Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures [J].
Hong, Keqian ;
Xu, Hanbing ;
Wang, Junning ;
Zhang, Lubin ;
Hu, Huigang ;
Jia, Zhiwei ;
Gu, Hui ;
He, Quanguang ;
Gong, Deqiang .
SCIENTIA HORTICULTURAE, 2013, 151 :68-74
[25]   Characterization of flavor quality deterioration of postharvest Chinese bayberry (Myrica rubra cv. Dongkui) at different storage temperatures [J].
Gao, Jia-pei ;
Zheng, Xuan-ang ;
Jiang, An-ze ;
Jing, Rong ;
Wang, Yue ;
Cao, Jin-ping ;
Sun, Chong-de .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2024, 130
[26]   Changes in, physicochemical characteristics of rice during storage at different temperatures [J].
Park, Chan-Eun ;
Kim, Yun-Sook ;
Park, Kee-Jai ;
Kim, Bum-Keun .
JOURNAL OF STORED PRODUCTS RESEARCH, 2012, 48 :25-29
[27]   Quality assessment of cooked chicken breast meat at different storage temperatures [J].
Pizato, S. ;
Cortez-Vega, W. R. ;
Prentice, C. .
INTERNATIONAL FOOD RESEARCH JOURNAL, 2015, 22 (01) :143-154
[28]   Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage [J].
Zhou, Huimin ;
Zhao, Bing ;
Zhang, Shunliang ;
Wu, Qianrong ;
Zhu, Ning ;
Li, Su ;
Pan, Xiaoqian ;
Wang, Shouwei ;
Qiao, Xiaoling .
FOOD SCIENCE AND HUMAN WELLNESS, 2021, 10 (03) :316-326
[29]   Shelf Life Prediction and Kinetics of Quality Changes in Pineapple (Ananas comosus) Varieties at Different Storage Temperatures [J].
Mohd Ali, Maimunah ;
Hashim, Norhashila ;
Abd Aziz, Samsuzana ;
Lasekan, Ola .
HORTICULTURAE, 2022, 8 (11)
[30]   Effects of different storage temperatures on the quality and metabolome of maize with high moisture content [J].
Zhao, Yan ;
Qi, Tianjie ;
Cui, Chaoyue ;
Liu, Xuguang ;
Liu, Renyan ;
Liu, Shichang ;
Song, Yongling ;
Li, Yanfei ;
Lv, Haoxin .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 214
12345