Table 2.
Volatile compounds in the steamed breads with different WBDF content.
| Number | Retention time (min) | Volatile compounds | Relative peak area × 104 |
||||
|---|---|---|---|---|---|---|---|
| Control | 3 % | 6 % | 9 % | 12 % | |||
| 1 | 1.3 | n-pentanol | 9.1 | - | - | - | - |
| 2 | 1.4 | isoamyl alcohol | 11.9 | 32.3 | 5.0 | 10.1 | 10.6 |
| 3 | 1.5 | 2-methylbutanol | 8.2 | 4.3 | 10.0 | 7.6 | - |
| 4 | 1.7 | octane | 100.2 | 176.0 | 183.8 | 192.4 | 197.1 |
| 5 | 4.0 | methyl ether | 0.1 | - | - | - | - |
| 6 | 4.9 | ethanol | 253.1 | 310.8 | 304.9 | 326.3 | 315.7 |
| 7 | 9.5 | n-hexanol | 6.0 | 93.7 | 101.2 | 106.1 | 96.6 |
| 8 | 10.5 | acrolein | 0.1 | - | 0.3 | - | - |
| 9 | 15.1 | 2-Pentylfuran | 0.9 | 94.4 | 172.9 | 154.7 | 182.9 |
| 10 | 15.8 | Ethyl octanoate | 33.3 | 8.6 | 5.9 | 4.3 | 4.7 |
| 11 | 16.5 | Acetic acid | 56.8 | 300.5 | 302.8 | 305.2 | 311.4 |
| 12 | 17.0 | benzaldehyde | 20.7 | 35.1 | 29.8 | 27.3 | 27.9 |
| 13 | 17.2 | Limonene | - | 3.5 | - | - | |
| 14 | 17.7 | 2-Methylpropionic acid | 9.1 | - | - | - | - |
| 15 | 18.4 | Phenylacetaldehyde | - | - | 17.1 | 19.4 | 21.0 |
| 16 | 18.9 | Acetophenone | - | - | - | 0.4 | - |
| 17 | 19.0 | 3-Methylbutyric acid | 0.2 | - | 0.5 | - | |
| 18 | 19.6 | 2-Chloro-2-nitroethane | - | - | 0.1 | - | - |
| 19 | 20.1 | caproic acid | 60.2 | 64.1 | 67.4 | 69.0 | 71.6 |
| 20 | 21.0 | 1,2-dioxane-2-methanol | - | 0.3 | - | - | - |
| 21 | 22.5 | oreglan | - | - | - | 0.7 | - |
| 22 | 23.6 | Hexyl isovalerate | - | 1.2 | 3.4 | 2.2 | - |
| 23 | 27.0 | 2-iodopentane | - | - | - | 0.3 | - |
| 24 | 29.0 | 2,2,4-Trimethyl-1,3-pentanediol diisobutyrate | 2.7 | 5.4 | 6.0 | 2.5 | 2.7 |
“-” means not detected.