College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, Liaoning Province, China.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, Liaoning Province, China.
Food Chem. 2024 Mar 1;435:137643. doi: 10.1016/j.foodchem.2023.137643. Epub 2023 Sep 30.
GC × GC-ToF-MS is increasingly used to analyze complex food flavors due to its high resolution and sensitivity, but few studies have used the method to identify aroma components of bread. For the first time, this study combines GC × GC-ToF-MS and multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics. A total of 1534 volatile organic compounds were identified, of which 447 were obtained by metabolome normalization. Based on the variable importance for the projection and p values, 82 different compounds were screened in L. paracasei bread compared with yeast bread, and the total relative content was 1.52 times higher than that of yeast bread. 2-Furancarboxaldehyde, 5-methyl-, pentanoic acid, 2-hydroxy-4-methyl-, ethyl ester, pyrazine, 2,5-dimethyl- and γ-terpinene are aroma-presenting substances specific to L. paracasei bread that could be potential identification compounds. This study provides a new techno-theoretical approach for the characterization and discrimination of LAB bread flavors.
GC×GC-ToF-MS 由于其高分辨率和灵敏度，越来越多地用于分析复杂的食品风味，但很少有研究使用该方法来鉴定面包的香气成分。本研究首次结合 GC×GC-ToF-MS 和多变量统计方法来探讨 L. paracasei 发酵对面包风味特征的影响。共鉴定出 1534 种挥发性有机化合物，其中 447 种通过代谢组归一化获得。基于投影变量重要性和 p 值，筛选出 L. paracasei 面包与酵母面包相比有 82 种不同的化合物，总相对含量比酵母面包高 1.52 倍。2-糠醛、5-甲基-、戊酸、2-羟基-4-甲基-、乙酯、吡嗪、2,5-二甲基-和γ-萜品烯是 L. paracasei 面包特有的呈香物质，可能是潜在的鉴定化合物。本研究为 LAB 面包风味的特征描述和鉴别提供了一种新的技术理论方法。
