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- W3087407890 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. • 2-Pentylfuran had the largest FD factors in both yeast-CSB and sourdough-CSB. • Ethyl lactate found only in sourdough-CSB contributed to the floral odor. • 2-Methyl-1-propanol in yeast-CSB contributed to the strong alcoholic odor." @default.
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- W3087407890 date "2020-12-01" @default.
- W3087407890 modified "2023-10-02" @default.
- W3087407890 title "The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast" @default.
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- W3087407890 doi "https://doi.org/10.1016/j.fbio.2020.100775" @default.
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