Huang, Yaling published the artcileVariation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times, Application of Benzyl acetate, the main research area is volatile aroma Chinese steamed bread yeast; Chinese steamed bread; GC−MS; GC−O; aroma-active compounds; sensory evaluation.
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatog.-mass spectrometry, gas chromatog.-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quant. descriptive anal. results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alc. was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, resp., based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, Me cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theor. basis for processing and quality control of yeast-CSBs.
Journal of Agricultural and Food Chemistry published new progress about Bread (steamed). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics