Analysis of the Volatile Compounds in Chinese Steamed Bread Packaged by PA/CPP Material

Guo Hua Zhang; Jian Wei Zhou; Guo Qing He

doi:10.4028/www.scientific.net/AMM.200.561

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 200Analysis of the Volatile Compounds in Chinese...

Analysis of the Volatile Compounds in Chinese Steamed Bread Packaged by PA/CPP Material

Abstract:

PA/CPP packaging material was used for Chinese steamed bread to evaluate its ability to improve quality and increase steamed bread shelf-life. The changes on the aroma volatiles during storage were assessed using by simultaneous distillation extraction(SDE) with dichloromethane and were analysed by GC-MS. The obtained results showed that there were 17 volatile components in fresh Chinese steamed bread, however, after 3 days of storage at 4°C tempreture, the flavor compounds significant decreased in the steamed bread without packaged, only 6 volatile components could be determinted. For the PA/CPP group storged at 4°C tempreture after 3 days, there were 21 volatile components identified, and most of components were the same to the fresh steamed bread.

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Periodical:

Applied Mechanics and Materials (Volume 200)

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561-564

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.200.561

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Online since:

October 2012

Authors:

Guo Hua Zhang, Jian Wei Zhou, Guo Qing He

Keywords:

Chinese Steamed Bread, Packaging Material, Volatile Compounds

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