Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages

• Published in: Journal of the science of food and agriculture 2024-11
• Main Authors: Kh, Ahmada Ahmada, Mi, Si, Tian, Hongshuang, Xu, Xinjun, Abdo, Abdullah A A, Aleryani, Hamzah, Wang, Xianghong
• Format: Article
• Language: English
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.14017

Wheat flour paste is a typical Chinese fermented food, valued for its distinct flavors and health benefits. However, evidence regarding volatile organic compounds (VOCs) in Chinese wheat flour paste is limited. This study aims to examine the effect of fermentation on the VOCs and their physicochemical properties. Chinese wheat flour paste fermented at different stages was characterized using headspace gas chromatography ion-mobility spectrometry (HS-GC-IMS) with an electronic nose (E-nose) and an electronic tongue (E-tongue). The results revealed that around 76 VOCs were found in Chinese wheat flour paste from all stages of fermentation. These included esters, alcohols, aldehydes, ketones, acids, furans, and pyrazines. The E-tongue and E-nose analyses also showed high responses for saltiness, umami, WIW, and W5S. The fermentation process changed the color of the wheat flour paste, and the taste, and smell parameters. Principal component analysis (PCA) showed that taste parameters were positively associated with the volatile flavor profile detected in wheat flour paste. Partial least squares discriminant analysis also identified 28 VOCs as distinct flavor metabolites across fermentation stages. At the 'after ripening' (AR) and 'sterilization' (S) stages of wheat flour paste fermentation there were strong umami and salty flavors, with minimal sour and sweet notes in comparison with the other stages. These stages were characterized by elevated terpene concentrations, inorganic sulfides, and key flavor enhancers such as 2-hexanol and propyl sulfide. Headspace gas chromatography ion-mobility spectrometry and E-nose technologies are recommended for a more precise assessment of volatile changes during fermentation. The findings indicate that the 'sterilization' stage of wheat flour paste fermentation is optimal for achieving the required flavor profile. © 2024 Society of Chemical Industry.