Optimization and application of HS-SPME extraction conditions of volatile flavor compounds from gluten-free potato steamed bread.

The extraction conditions of headspace solid phase microextraction (HS-SPME) of volatile flavor compounds from gluten-free potato steamed bread were optimized by response surface methodology based on the selection of extraction fibers. Meanwhile, composition of volatile components during the gluten free steamed bread processing was analyzed by HS-SPME and gas chromatography-mass spectrometry (GC-MS). Results showed that the extraction fiber of DVB/CAR/PDMS was suitable for the extraction of volatile flavor compounds from gluten-free potato steamed bread. The optimal SPME parameters were sample weight 2.42 g, extraction time 60 min, and extraction temperature 50 °C, the peak number and peak area/weight under the optimal conditions were 38 and 7. 75 x 10⁷, respectively. In the process of making gluten-free potato steamed bread, a total of 69 volatile flavor compounds were detected, and the number increased significantly with the fermentation time increasing, especially the content of alcohols, acids and esters. Moreover, pyrazines content increased significantly during steaming process. [ABSTRACT FROM AUTHOR]