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. 2019 Feb 14;20(4):818.
doi: 10.3390/ijms20040818.

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

Bowen Yan  1   2 , Faizan A Sadiq  3   4 , Yijie Cai  5 , Daming Fan  6   7 , Hao Zhang  8   9   10 , Jianxin Zhao  11   12 , Wei Chen  13   14   15   16
Affiliations

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

Bowen Yan et al. Int J Mol Sci. .

Abstract

Untargeted metabolomics is a valuable tool to analyze metabolite profiles or aroma fingerprints of different food products. However, less attention has been paid to determining the aroma characteristics of Chinese steamed breads (CSBs) by using this approach. The aim of this work was to evaluate the key aroma compounds and their potential generation pathway in Chinese steamed bread produced with type I sourdough by a metabolomics approach. Based on the aroma characteristics analysis, CSBs produced with type I sourdough and baker's yeast were clearly distinguishable by principal component analysis (PCA) scores plot. A total of 13 compounds in sourdough-based steamed breads were given the status of discriminant markers through the untargeted metabolomics analysis. According to the odor activity values (OAVs) of discriminant aroma markers, ethyl acetate (fruity), ethyl lactate (caramel-like), hexyl acetate (fruity), (E)-2-nonenal (fatty) and 2-pentylfuran (fruity) were validated as the key volatile compounds in the breads produced with type I sourdough as compared to the baker's yeast leavened steamed bread. The metabolite analysis in proofed dough indicated that esters are mainly generated by the reaction between acid and alcohol during steaming, and aldehydes are derived from the oxidation of palmitoleic acid and linoleic acid during proofing and steaming.

Keywords: Chinese steamed bread; aroma compounds; metabolomics; odor activity value; type I sourdough.

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Conflict of interest statement

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

Figures

Figure 1
Figure 1
Response radar plot (A) and principal component analysis (PCA) scores plot (B) of aroma signals of CSB produced with baker’s yeast (Y) and type I sourdough (TS), respectively. S1-S14 represented 14 different individual metal oxide semiconductors (MOS) in the e-nose.
Figure 2
Figure 2
Principal component analysis (PCA) score plot (A) and heatmap analysis (B) of the headspace volatiles identified in Chinese steamed bread produced with baker’s yeast (Y) and type I sourdough (TS).
Figure 3
Figure 3
Partial least-squares-discriminant analysis (PLS-DA) scores plot of the headspace volatiles identified in Chinese steamed bread produced with baker’s yeast (Y) and type I sourdough (TS).
Figure 4
Figure 4
(A) Partial least-squares-discriminant analysis (PLS-DA) score plots of the potential metabolite markers in proofed dough fermented with type I sourdough (TS) and baker’s yeast (Y); (B) The concentration of characteristic volatile compounds in CSBs produced with type I sourdough and baker’s yeast and the specific precursor contents in the dough fermented with type I sourdough and baker’s yeast after proofing. All the results were performed in triplicate, and *** means p < 0.001.
Figure 4
Figure 4
(A) Partial least-squares-discriminant analysis (PLS-DA) score plots of the potential metabolite markers in proofed dough fermented with type I sourdough (TS) and baker’s yeast (Y); (B) The concentration of characteristic volatile compounds in CSBs produced with type I sourdough and baker’s yeast and the specific precursor contents in the dough fermented with type I sourdough and baker’s yeast after proofing. All the results were performed in triplicate, and *** means p < 0.001.
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