Analysis of volatile aroma components from Mantou fermented by different starters

This work determines the aroma components in the Mantou fermented by different starters, which were extracted by solid-phase microextraction and then detected by gas chromatography/mass spectrometry (GC–MS). These volatile components were also measured by electroinc nose. The GC–MS results indicated that 21, 48, 39, 38, 47, and 42 kinds of volatile compounds were detected from Mantou made by Angel low-sugar high-activity dry yeast (DY1), Angel high-sugar-intolerance high-activity dry yeast (DY2), high-activity fresh yeast Angel (FY), baking powder (BP), sourdough starter (SS), and mixed starter (MIX). Esters and heterocyclic benzene were the major substances which contributed to the flavor of Mantou. Ethanol and octadecyl vinyl ether, were found only in DY1 and DY2, respectively. Linoleic acid was detected only in the SS and MIX samples, whereas anethole was found only in SS and MIX samples. Ethyl palmitate was observed from Mantou processed with three starters of DY2, SS, and MIX. Mantou made with baking powder and other types of starters can be distinguished in terms of their obviously different aroma components by principal component analysis method. Practical applications In this work, the flavor compounds and principal component analysis in Mantou made by five different types of starters were compared with that of sourdough starter. The results showed that Mantou made by different starters yield very different flavor characteristics. This work would lay a theoretical foundation for the production of novel starters in the future.