Comparative Study on the Aroma Compounds of Rose and Lily Pancakes

Abstract

In order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), the relative content was analyzed by hierarchical cluster analysis and the relative odor activity value was calculated. The content of organic acids in pancakes was analyzed by high performance liquid chromatography (HPLC). A total of 51 flavor compounds were isolated from three kinds of pancakes, and there were differences in the types and contents of compounds in different pancakes, citronellol was detected in rose pancake, and its relative content was 2.24%. No characteristic aroma component was detected in lily pancake. The results of relative odor activity value showed that the key flavor compounds in pancakes were aldehydes, citronellol, nerylacetone and phenylethanol had positive effects on the flavor of rose pancake, while butyl acetate and n-decanol had modifying effects on the flavor of lily pancake. The content of lactic acid in pancakes was the highest, and the content of lactic acid in the original pancake reached 5.604 mg/g, which was significantly different from 3.848 mg/g in the lily pancake, malic acid was detected merely in lily pancake, and the content was 1.921 mg/g. Rose and lily can effectively change the flavor compounds of pancakes.

Keywords

• pancakes
• volatile flavor components
• gas chromatography-mass spectrometry
• relative odor activity value(roav)
• hierarchical cluster analysis
• organic acid