Analysis of volatile aroma components in steamed wheat by SPME

Wheat germ is rich in nutriton and the flavor of its products varies according to the processing technology.Peanut was pressure steamed, extracted by SPME and then condensed for GC-MS and GC-O analysis of its volatile aroma components.Besides 56 kinds of aroma compounds were identified from steamed wheat by SPME-GC-MS, accounting for 97.76% of the total peak areas of components which were 9 aldehydes (11.79%) , 6 alcohols (14.87%) , 4 hydrocarbons (2.8%) , 8 ketones (9.7%) , 7 ester (27.91%) , 3 phenols (2.19%) , 9 acids (15.58%) , 10 nitrogen-or sulfur-containing or heterocyclic compounds (14.16%) , and 31 odor-active compounds were identified by SPME-GC-O of which the components that had the highest FD factors were ethyl acetate (wine) , isovaleraldehyde (chocolate) , 2-methylpyrazine (roasted) , furfural (caramel) , 2-acetylfuran (toast) , hexanoic acid (musty) , gamma-nonanolactone (potato) , (E) -2-decenal (licorice) , and they account for the pivotal aroma components of steamed wheat.