Effect of Grape Seed Powder on the Flavor Components of Taigu Cake

Grape seed powder was added for researching the influence of the flavor components of Taigu cake by using gas chromatography-ion mobility spectroscopy and sensory evaluation. The methods showed that 18 kinds of flavor components were detected in the three types of Taigu cake,they were 6 kinds of aldehydes,3 kinds of ketones,5 kinds of alcohols,3 kinds of esters,and 1 kind of furans. The types of flavor substances in Taigu cake added with grape seed powder were not changed,but the content of various flavor substances changed,the relative content of ethyl acetate and 2-methylbutanol in Taigu cake increased from 1.67% and 0.65% in the control group to 8.62% and 7.25% in Taigu cake added with 10% grape seed powder,but 3-methylbutanal and hexanal decreased by 1.65% and 5.03%.Combined with the sensory evaluation results,the control group had the highest score,there was no significant difference between the three types of Taigu cake(P>0.05),the proportion of less than 10% could be accept by consumers. This study provides a scientific basis for the research of flavor components in Taigu cake and some ideas for the development and utilization of grape seeds.