Table 3.

GC-O-MS identification of volatiles of traditional sourdough steamed bread obtained by P&T method

Compound	RIa	Relative peak area (%)						Odorb
		Control	Hr	Sx	Hn	Gs	Hf
Alcohols
Ethanol	925	–	4.53	5.55	8.87	2.85	6.28	Alcoholic
3-Methyl-1-butanol	1198	–	–	25.73	–	72.67	17.50	Sweet, green
1-Pentanol	1247	–	27.57	3.22	71.67	–	–	Alcoholic
1-Hexanol	1361	11.70	23.65	28.64	–	–	29.28	–
Phenylethyl alcohol	1903	–	0.63	–	0.35	0.54	–	–
Total		11.70	56.38	63.14	80.89	76.06	53.06
Aldehydes
Hexanal	1081	29.01	5.43	7.92	6.31	5.33	6.68	Green
Furfural	1460	21.59	–	–	–	–	–	–
Benzaldehyde	1515	7.95	1.90	1.30	3.42	1.66	1.27	Bitter almond
Total		58.55	7.33	9.22	9.73	6.99	7.95
Ester
Acetic acid (hexyl ester)	1265	–	2.28	3.48	1.76	3.01	4.26	–
Total		0.00	2.28	3.48	1.76	3.01	4.26
Acid
Acetic acid	1449	5.57	21.33	13.58	–	6.28	16.47	Vinegar, acid
Total		5.57	21.33	13.58	0.00	6.28	16.47
Others
2-Pentylfuran	1231	24.18	10.47	9.62	6.10	6.07	16.97	Fruity, green
Naphthalene	1740	–	2.21	0.95	1.52	1.60	1.28	Camphoric
Total		24.18	12.68	10.57	7.62	7.67	18.25

^aRetention indices on DB-Wax column;

^bOdor perceived at the sniffing port