Abstract
ABSTRACTThe aroma-active compounds present in Sachima samples purchased at retail from the same batch code and stored for different durations of the shelf life were analysed by two methods: solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 41 volatile key compounds were identified. Among them, the predominant compounds in Sachima were tentatively identified by dilution analysis as being 3-(methylthio)propionaldehyde, 2-pentylfuran, 2-methyl-3-(methylthio)pyrazine, dimethyl disulfide, and dipropyl trisulfide. These compounds produced the highest due to their highest calculated flavour dilution (FD) factors. Sensory evaluations of the extracted compounds by a panel of trained individuals revealed that the ‘egg’ aroma was the main characteristic aroma due to its high sensory assessment score. With increasing length of storage of the product from 0 to 10 months, the overall acceptability of the Sachima aroma declined gradually. The observed changes in concentration of the different volatile compounds during storage indicated that the Maillard reaction and lipid oxidation continued during storage, so that aroma compounds and off-flavour compounds were being generated simultaneously. In addition, the undesirable smell of Sachima that increased during storage was not just generated from one volatile compound with a distinct off-flavour, but rather it was the result of an increase in both pleasant and unpleasant aromas. Furthermore, the pleasant aroma components appeared to still play a dominant role in the overall aroma profile of Sachima even after 10 Months of storage, which is within the stated shelf life on the product label.
Highlights
Sachima is a traditional Chinese sweet egg-based pastry that originated from the Manchu people and was one of the tribute offerings during the Qing Dynasty.[1]
63 different aroma compounds were identified by solid phase micro extraction (SPME)-gas chromatography-olfactometry-mass spectrometry (GC-O-mass spectrum (MS))
A total of 41 aroma-active compounds were detected in Sachima samples by SPME/solvent-assisted flavour evaporation (SAFE)-gas chromatography (GC)-O-MS methods
Summary
Sachima is a traditional Chinese sweet egg-based pastry that originated from the Manchu people and was one of the tribute offerings during the Qing Dynasty.[1] Because of its attractive colour, unique flavour, delicate taste and soft texture, Sachima has long been consumed by all age groups. It is rich in lipid and carbohydrate, which comprise 30% and 50% of the final product, respectively.[2] According to a book by Yan jing sui shi ji (“Yan jing Age in Mind”) published in the Qing dynasty, Sachima was made from the cooking of rock sugar, cream, and flour, and the most important steps included frying and sugar soaking.
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