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. 2016 Oct;17(10):787–797. doi: 10.1631/jzus.B1600130

Table 1.

GC-O-MS identification of traditional sourdough steamed bread obtained by SDE method

Compound RIa Relative peak area (%)
Odorb
Control Hr Sx Hn Gs Hf
Aldehydes
 Hexanal 1081 10.12 25.09 11.19 14.76 4.96 Green
 Heptanal 1183 37.13 9.46 9.57 13.66 13.75 4.94 Planty green
 Octanal 1287 4.17 Pungent
 (E)-2-Heptenal 1381 3.43 Fatty
 Nonanal 1392 2.90 2.10 3.99 2.88 1.16 Slightly fatty
 (E)-2-Octenal 1425 31.50 13.17 9.74 9.25 10.54 4.63 Nutty
 Benzaldehyde 1515 1.14 0.52 Bitter almond
 (E)-2-Nonenal 1532 11.53 10.63 6.31 8.23 6.58 4.00 Cucumber
 (E)-2-Decenal 1642 7.12 3.37 9.69 2.52 3.82 Fatty
 (E,E)-2,4-Nonadienal 1700 6.06 2.12 1.93 3.22 Fruity
 2-Undecenal 1750 8.05 3.70 8.00 2.07 4.67 Bitter
 (E,E)-2,4-Decadienal 1807 19.84 8.74 22.87 12.84 11.34 34.45 Fried potato
 Total 100.00 79.68 84.87 77.99 70.54 66.37
Alcohols
 1-Pentanol 1252 8.60 7.81 Wax
 1-Hexanol 1361 4.34 14.79
 1-Octen-3-ol 1445 0.94 Raw mushrooms
 Total 0.00 0.00 0.00 12.94 0.00 23.54
Ketones
 2-Heptanone 1180 3.18 6.16 Cheese
 2-Octanone 1283 6.34 5.39 3.84 8.47 3.29 Fruity
 2-Nonanone 1387 2.71 1.94 0.76 1.70 0.48 Blue cheese
 Total 0.00 12.23 7.33 4.60 16.33 3.77
Others
 2-Pentylfuran 1231 8.09 7.81 4.46 13.12 6.34 Fruity, green
 Total 0.00 8.09 7.81 4.46 13.12 6.34
a

Retention indices on DB-Wax column;

b

Odor perceived at the sniffing port