The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

Abstract The aroma-active compounds of yeast-CSB (Chinese steamed bread) and sourdough-CSB were studied. Aroma compounds were characterized using the flavor dilution (FD) factor, calculation of odor active value (OAV), partial least squares regression (PLSR) correlation analysis and aroma recombination. Sensory evaluation was also done to provide an aroma profile of different CSB. The 2-pentylfuran (wheat-like), 1-octen-3-ol (mushroom), ethyl lactate (floral) and benzaldehyde (almond) showed the largest FD factors in sourdough-CSB. While in yeast-CSB, the FD factors of 2-pentylfuran, 2-methyl-1-propanol (alcoholic), hexanal (green), 1-octen-3-ol and nonanal (citrus) were highest. The main differences between the two CSB were attributed to the concentration of 2-pentylfuran and 1-octen-3-ol with high FD factors. In addition, ethyl lactate found in sourdough-CSB contributed to the floral odor, while 2-methyl-1-propanol found in yeast-CSB contributed to the strong alcoholic odor. This study could provide a better understanding of the factors affecting the aroma profile of CSB.