Abstract:Highland barley bread is a kind of novel whole-grain bread, was deeply loved by people. Sensory evaluation, texture analysis, electronic nose combined with gas ion mobility technology were used to analyze the quality difference and volatile flavor compounds of two kinds of bread (fermented rice wine and barley bread, sweet bread). ROAV and OPLS-DA were used to screen the differential compounds between the samples. Sensory evaluation showed that the two breads were significantly different in the odor dimension. Sweet bread has a large specific volume; The results of electronic nose showed that the overall flavor of the two kinds of bread was quite different, and the response value of glutinous rice barley bread on the sensor was higher than that of ordinary sweet bread. The results of GC-IMS showed that a total of 41 compounds were identified in the two kinds of bread, among which alcohols and aldephdes were the main flavor substances. The addition of glutamic grains and barley significantly increased the content of esters and alcohols in the samples, and decreased the content of ketones (P<0.05). A total of 13 key compounds (ROAV>1) were screened by ROAV, and the common compounds were isoamylol-D, isoamylol-M, 2, 6-dimethylpyridine, octanone, ethyl acetate-D, butylbenzene. These results indicated that these six compounds could be used as the different compounds to distinguish the mash and highland barley bread from ordinary sweet bread. Through Spearman correlation, it was found that isoamylol-D, 2, 6-dimethylpyridine, butylbenzene, ethyl acetate-D had a high positive correlation with the T and P sensors of the electronic nose. This study provided data support and reference for the reasonable differentiation of different bread types and the development of new whole grain bread.
