Abstract
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.
Highlights
Wheat is the most widely cultivated cereal in the world; Asia contributes the most wheat cultivated area and production [1]
45 compounds were positively identified by four methods; six compounds were tentatively identified by three different identification methods because of the lack of reference standards; two compounds could not be identified because only the sulfury-smelling note could be sniffed, and no specific
53 odor-active regions were detected, and 10 odorants were determined as key odorants in Scallion pancake (SP) by GC-MS, gas chromatography-olfactometry (GC-O), quantitative experiments and odor active values (OAVs)
Summary
Wheat is the most widely cultivated cereal in the world; Asia contributes the most wheat cultivated area and production [1]. Wheat is considered as a major staple food in. Asia [2], and is made into all kinds of local delicacies among Asian countries, such as Chinese steamed bread, shortening breads, noodles, biscuits, etc. Scallion pancake (SP) is a Chinese traditional wheat-based food. Its ingredients include wheat flour, water, cooking oil, chopped scallion and kitchen salt, which are all readily available, and its production process is simple, so it has become a family staple food. The unfermented dough is shaped into a pancake, sprinkled with chopped scallion and cooking oil. The pancake is folded several times so that the chopped scallion and cooking oil are homogeneously distributed in the pancake
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