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.
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页数：7
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