Gc×Gc-Tof-Ms Combined with Multivariate Statistical Methods to Explore the Effects of L. Paracasei Fermentation on Bread Flavor Characteristics

Abstract

GC×GC-TOF-MS has attracted increasing attention in complex food flavor analysis due to its high resolution and sensitivity. However, few studies have attempted to identify the fragrance components of bread using this technique. For the first time, GC×GC-TOF-MS combined with multivariate statistical analysis was used to investigate volatile aroma components of bread in this study. A total of 447 volatile compounds were identified, far more than previously reported. Based on the VIP (>1) and P (<0.05), 82 volatile compounds with significant differences were screened out, which could be used as potential identification indicators for L. paracasei fermented sour dough bread. This study confirmed that fermentation of L. paracasei could increase bread aroma and demonstrated the potential of GC× GC-TOF-MS combined with multivariate statistical analysis as an effective method to obtain volatile flavor compounds in bread. These findings will provide deeper insights into improving the sensory quality of bread.

Keywords: Bread, GC×GC-TOF-MS, Volatile flavor compound, Aroma profile.