Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach

The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads (CSBs) fermented by different fresh and dry yeast, respectively. The quantitative descriptive analysis (QDA) led to the establishment of seven sensory attributes. Results noted that fresh yeast CSBs were characterized by milk, bouquet, sweet, and sour attributes, while the corresponding dry yeast CSBs exhibited wheat and yeast attributes. According to OAVs ≥1, 34 aroma-active chemicals were shown to be significant odorants. Isoamyl alcohol, 2,3-butanediol, benzoic acid, acetoin, hexanal, and indole had a significant contribution to the different aroma profiles of dry and fresh yeast CSBs. The result of correlation analysis showed that 2,3-butanediol and benzoic acid were correlated with sweet, milk, and sour attributes, hexanal and indole were related to bouquet attribute, and acetoin was associated with flour. Further aroma recombination confirmed the contribution of these key components in flavor discrimination of CSBs. These results will provide guidance for the yeast-CSBs flavor evaluation, improvement, and quality control. • The flavor profile of fresh yeast-CSBs was surpassed than dry yeast-CSBs. • Six odorants lead to the difference aroma characteristics in CSBs were elucidated. • Multi-dimensional method to establish seven sensory attributes of CSBs. • 4-Ethyl-phenol was first identified in CSB research.