气相离子迁移色谱解析白砂糖和黄油对面包感官品质和风味物质的影响

以酿酒酵母菌和植物乳杆菌作为发酵剂，探讨白砂糖和黄油对面包感官品质、比容和体积、质构、挥发性风味物质的影响。结果表明：白砂糖和黄油可显著改善面包的外观、色泽、组织结构、弹性、气味和口感等；可使面包的体积提高13.80%，硬度降低35.35%，弹性降低37.91%。在挥发性风味物质主成分方面，电子鼻检测结果表明，白砂糖和黄油使面包样品形成的风味主成分区域几乎无重叠，显著改变面包样品中挥发性物质主成分，对面包中氮氧化物、硫化合物、芳香族化合物、芳烃化合物、甲烷类和乙醇等化合物的产生影响显著。在挥发性风味物质含量方面，气相离子迁移色谱检测结果表明，白砂糖和黄油显著影响面包样品挥发性风味物质的种类和含量。其中，乙酸甲酯、乙酸异戊酯、己酸乙酯、糠醛等物质的含量明显增加。这些酯类物质既是挥发性风味物质，又是发酵香气成分中的主要呈香物质。综上可知，白砂糖和黄油在改善面包的食味品质方面发挥着重要作用。

Effects of White Sugar and Butter on Sensory Quality and Flavor Substances of Bread Analyzed by Gas Chromatography-Ion Mobility Spectrometry

In this work, we explored the effects of white sugar and butter on sensory quality, specific volume, volume, texture and volatile flavor substances of bread made with a mixed starter culture of Saccharomyces cerevisiae and Lactobacillus plantarum. The results showed that addition of white sugar and butter could significantly improve the appearance, color, organizational structure, elasticity, smell and taste of bread, increasing bread volume by 13.80%, and decreasing hardness and elasticity by 35.35% and 37.91%, respectively. Principal component analysis (PCA) performed on electronic nose data showed that breads with sugar alone and in combination or with neither of them were clearly discriminated according to their volatile flavor components. Addition of white sugar and butter significantly changed the volatile flavor substances in bread samples, and had a significant impact on nitrogen oxides, sulfur compounds, aromatic compounds, aromatic hydrocarbons, methane and ethanol. The results of gas chromatography-ion mobility chromatography (GC-IMS) showed that addition of white sugar and butter significantly affected the type and concentration of volatile flavor substances in bread samples, significantly increasing the contents of methyl acetate, isoamyl acetate, ethyl caproate and furfural. These esters were not only volatile flavor substances, but also major aroma substances produced during fermentation. In conclusion, white sugar and butter play an important role in improving the eating quality of bread.