Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Jinzhong Xi; Qiyan Zhao; Dan Xu; Yamei Jin; Fengfeng Wu; Xueming Xu

doi:10.1016/j.foodchem.2022.132213

Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Food Chem. 2022 Jul 1:381:132213. doi: 10.1016/j.foodchem.2022.132213. Epub 2022 Jan 22.

Authors

Jinzhong Xi¹, Qiyan Zhao¹, Dan Xu¹, Yamei Jin¹, Fengfeng Wu¹, Xueming Xu²

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: xmxu@jiangnan.edu.cn.

PMID: 35121328
DOI: 10.1016/j.foodchem.2022.132213

Abstract

The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 °C and 25 °C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 °C. However, relative soft CSB was found after 1 d of storage at 25 °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 °C and 25 °C. PCA analysis indicated that the storage temperature of 4 °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.

Keywords: Aroma evolution; Mantou; Starch retrogradation; Storage temperature; Volatiles.

MeSH terms

Bread* / analysis
China
Hardness
Steam*
Temperature

Substances

Steam