Effect of addtive amount of whole wheat flour on volatile components of dry noodles

Volatile compounds from one kind of refined white noodle and three kinds of dry noodles added with different contents of whole wheat flour (50%, 75% and 100%) were extracted by headspace solid phase micro extraction (HS-SPME) and identified by Gas Chromatography Mass Spectroscopy (GC-MS). A total of 85 volatile compounds were identified in the four dry noodles, including 17 aldehyde, 34 hydrocarbon, 16 alcohol, 7 ketone, 1 furan, 7 ester, 2 amine, 1 acid. The four kinds of noodles contain hydrocarbons, aldehydes, alcohols, ketones, esters and amines. 44, 53, 53 and 50 volatile components were detected in refined white noodles and three kinds of whole wheat noodles, respectively. Compared with refined white noodles, the volatile components in whole wheat noodles were significantly increased. Among the volatile components, aldehydes are the most important substances with relative contents of more than 25%. The content of hexanal in aldehydes was significantly higher than that of other aldehydes. The increase of the amount of added whole wheat flour has little effect on the composition of various volatile components, but has great effect on the relative contents of each volatile component.