Analysis of key aroma components and sensory properties of Chinese baked roll by QDA combined with SAFE-GC-O-MS

To investigate the key aroma components and the sensory characteristics of Chinese baked rolls (CBRs) and identify the correlation between aroma components and sensory attributes, four kinds of CBRs (ZZ1, ZZ2, ZZ3, and ZZ4) were investigated as the materials. Firstly, quantitative descriptive analysis (QDA) was used for the sensory evaluation of CBRs. Then, solvent-assisted flavor evaporation (SAFE) was used to extract the aroma components in CBRs, which combined with GC-O-MS and aroma extract dilution analysis (AEDA) to identify the aroma active components. Aroma active components with flavor dilution (FD) factors ≥3 were quantitatively analyzed, and odor activity values (OAV) were calculated to identify key aroma components. The QDA results showed that 11 sensory attributes were selected for evaluating the sensory properties of CBRs. The AEDA result showed that 47 aroma-active components, whose odor profiles were closely related to the overall sensory attributes of CBRs. The OAV was calculated after quantifying 47 compounds to obtain 35 key aroma components with OAV>1, while 19 aroma components were common to the four types of CBRs. As among them, phenylacetaldehyde, nonanal, linalool, eugenol, cis-anethol, acetoin,trans-2,4-decanedienal and other aroma components with high OAV values made significant contributions to the overall aroma of CBRs. In conclusion, the concentration differences of key aroma components in CBRs lead to the differences in the intensity of sensory characteristics. The adjustments in the concentration of key aroma components could change the sensory characteristics of CBRs. These results provide scientific support for regulating the flavor and quality of CBR.