Kh Ahmada Ahmada, Mi Si, Tian Hongshuang, Xu Xinjun, Abdo Abdullah A A, Aleryani Hamzah, Wang Xianghong
College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
Department of food science and Technology, School of Agriculture (SOA), The State University of Zanzibar, Zanzibar, Tanzania.
J Sci Food Agric. 2025 Mar 15;105(4):2454-2465. doi: 10.1002/jsfa.14017. Epub 2024 Nov 15.
Wheat flour paste is a typical Chinese fermented food, valued for its distinct flavors and health benefits. However, evidence regarding volatile organic compounds (VOCs) in Chinese wheat flour paste is limited. This study aims to examine the effect of fermentation on the VOCs and their physicochemical properties. Chinese wheat flour paste fermented at different stages was characterized using headspace gas chromatography ion-mobility spectrometry (HS-GC-IMS) with an electronic nose (E-nose) and an electronic tongue (E-tongue).
The results revealed that around 76 VOCs were found in Chinese wheat flour paste from all stages of fermentation. These included esters, alcohols, aldehydes, ketones, acids, furans, and pyrazines. The E-tongue and E-nose analyses also showed high responses for saltiness, umami, WIW, and W5S. The fermentation process changed the color of the wheat flour paste, and the taste, and smell parameters. Principal component analysis (PCA) showed that taste parameters were positively associated with the volatile flavor profile detected in wheat flour paste. Partial least squares discriminant analysis also identified 28 VOCs as distinct flavor metabolites across fermentation stages.
At the 'after ripening' (AR) and 'sterilization' (S) stages of wheat flour paste fermentation there were strong umami and salty flavors, with minimal sour and sweet notes in comparison with the other stages. These stages were characterized by elevated terpene concentrations, inorganic sulfides, and key flavor enhancers such as 2-hexanol and propyl sulfide. Headspace gas chromatography ion-mobility spectrometry and E-nose technologies are recommended for a more precise assessment of volatile changes during fermentation. The findings indicate that the 'sterilization' stage of wheat flour paste fermentation is optimal for achieving the required flavor profile. © 2024 Society of Chemical Industry.
小麦面粉糊是一种典型的中国发酵食品，因其独特的风味和健康益处而受到重视。然而，关于中国小麦面粉糊中挥发性有机化合物（VOCs）的证据有限。本研究旨在考察发酵对VOCs及其理化性质的影响。使用顶空气相色谱离子迁移谱（HS-GC-IMS）结合电子鼻（E-nose）和电子舌（E-tongue）对不同发酵阶段的中国小麦面粉糊进行表征。
结果表明，在小麦面粉糊发酵的各个阶段共检测到约76种VOCs。这些物质包括酯类、醇类、醛类、酮类、酸类、呋喃类和吡嗪类。电子舌和电子鼻分析还显示，对咸味、鲜味、WIW和W5S有较高响应。发酵过程改变了小麦面粉糊的颜色、味道和气味参数。主成分分析（PCA）表明，味道参数与小麦面粉糊中检测到的挥发性风味特征呈正相关。偏最小二乘判别分析还确定了28种VOCs为不同发酵阶段的独特风味代谢物。
在小麦面粉糊发酵的“后熟”（AR）和“杀菌”（S）阶段，鲜味和咸味强烈，与其他阶段相比，酸味和甜味最少。这些阶段的特点是萜烯浓度、无机硫化物以及关键风味增强剂（如2-己醇和丙基硫化物）含量升高。建议使用顶空气相色谱离子迁移谱和电子鼻技术更精确地评估发酵过程中的挥发性变化。研究结果表明，小麦面粉糊发酵的“杀菌”阶段最适合获得所需的风味特征。©2024化学工业协会。
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