LAUSR

Abstract The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min) and steaming time (5, 10, 20 and 30 min). The volatile compounds were extracted by headspace-solid phase microextraction and analyzed by gas chromatography-mass spectrometry. Higher yeast level and longer fermentation time promoted the formation of yeast-metabolism-derived compounds, including 2-methyl-1-propanol, 3-methyl-1-butanol, phenethyl acetate, hexyl acetate and 2-octanone. Increased fermentation time decelerated the generation of lipid oxidation compounds (octanal, nonanal, decanal, (E)-2-nonenal, and (E,E)-2,4-decadienal). Prolonged steaming time facilitated the production of benzaldehyde and 2-pentylfuran and promoted the loss of alcohols and esters. Network analysis showed that 2-pentylfuran contributed to wheat-like aroma of CSB while 3-methyl-1-butanol was related with alcoholic odor. This study was helpful for improving the understanding of CSB aroma evolution profile and may contribute to the aroma improvement of commercial CSB.