Abstract:

In order to study the aroma of Hetao wheat flour and to find out the differences of flavor and flavor substances between Hetao spring wheat and winter wheat, the flavor substances of Hetao wheat ‘Yongliang 4’ were determined by gas chromatography-ion mobility spectrometry (GC-IMS). At the same time, the winter wheat varieties ‘Xinmai 26’ and ‘Bainong 4199’ were chosen as the control. A total of 73 flavor substances were detected in flour samples of the three wheat varieties, including 26 aldehydes, 15 alcohols, 12 ketones, 6 esters, 3 acids, 2 phenols, 1 furan and 1 alkene. Among the flavor substances detected in ‘Yongliang No. 4’, the content of aldehydes was the highest, accounting for 30.55%, followed by ketones accounting for 30.28%, and alcohols accounting for 27.80%, and the rest of the substances had relatively small proportions, with phenols accounting for 3.19%%, acids accounting for 1.70%, esters accounting for 1.62%, and 2-pentylfuran together with α-pinene accounting for 0.87%. The content of maltol, butyraldehyde and other flavor substances in ‘Yongliang 4’ produced in Hetao region were high, which were quite different from those of ‘Bainong 4199’ and ‘Xinmai 26’. The high content of these flavor substances with special aroma may be the material basis for the strong aroma of Hetao wheat flour.

Key words: wheat flour, ‘Yongliang No.4’, Hetao region, flavor substances, gas chromatography-ion mobility spectrometry (GC-IMS)