Differences in Aroma Characteristics of Four Types of Xinjiang Naan Baked in Different Types of Ovens Based on HS-SPME-GC-MS Analysis
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Abstract:
To investigate the differences between key aroma characteristics of Xinjiang naan baked in tunnel and traditional tandoor ovens, four types of Xinjiang naan, which is a staple food in Xinjiang (sesame naan, onion naan, white naan, and wowo naan) were subjected to aroma detection and analysis using headspace solid-phase microextraction-gas chromatography-mass spectrometry. A total of 50 aroma components were detected in all naan samples, while eight key differential aroma components were identified through relative odor activity value and orthogonal partial least squares-discriminant analyses. The key differential aroma components of sesame naan were benzaldehyde, phenylacetaldehyde, and 2,5-dimethylpyrazine, those of onion naan were dipropyl disulfide and furan, those of white naan were hexanal, nonanal, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, and those of wowo naan were benzaldehyde and phenylacetaldehyde. The relative contents of the key differential aroma components of the naan baked in tandoor ovens (ZMN-01, YCN-01, BN-01, and WWN-01) were higher than those of the naan baked in tunnel ovens (ZMN, YCN, BN, and WWN). Specifically, ZMN had a stronger odor of bitter almond, caramel, and herbs than that of ZMN-01; YCN had a stronger onion odor than that of the YCN-01; BN had a stronger nutty roasted odor than that of BN-01; WWN had a stronger odor of bitter almond and caramel than that of WWN-01. This study provides a theoretical reference for the flavor unification of Xinjiang naan baked in different types of ovens.
