The aroma-active compounds of yeast-CSB (Chinese steamed bread) and sourdough-CSB were studied. Aroma compounds were characterized using the flavor dilution (FD) factor, calculation of odor active value (OAV), partial least squares regression (PLSR) correlation analysis and aroma recombination. Sensory evaluation was also done to provide an aroma profile of different CSB. The 2-pentylfuran (wheat-like), 1-octen-3-ol (mushroom), ethyl lactate (floral) and benzaldehyde (almond) showed the largest FD factors in sourdough-CSB. While in yeast-CSB, the FD factors of 2-pentylfuran, 2-methyl-1-propanol (alcoholic), hexanal (green), 1-octen-3-ol and nonanal (citrus) were highest. The main differences between the two CSB were attributed to the concentration of 2-pentylfuran and 1-octen-3-ol with high FD factors. In addition, ethyl lactate found in sourdough-CSB contributed to the floral odor, while 2-methyl-1-propanol found in yeast-CSB contributed to the strong alcoholic odor. This study could provide a better understanding of the factors affecting the aroma profile of CSB.

研究了酵母-CSB（Chinese头）和酵母-CSB的香气活性化合物。使用风味物质稀释度（FD）因子，气味活性值（OAV）的计算，偏最小二乘回归（PLSR）相关分析和香气重组来表征香气化合物。还进行了感官评估，以提供不同CSB的香气特征。在发酵型CSB中，2-戊基呋喃（小麦样），1-辛烯-3-醇（蘑菇），乳酸乙酯（花香）和苯甲醛（杏仁）显示出最大的FD因子。在酵母CSB中，2-戊基呋喃，2-甲基-1-丙醇（酒精），己醛（绿色），1-辛烯-3-醇和壬醛（柑橘）的FD因子最高。两种CSB的主要区别在于具有高FD因子的2-戊基呋喃和1-辛烯-3-醇的浓度。此外，在酵母CSB中发现的乳酸乙酯引起花香，而在酵母CSB中发现的2-甲基-1-丙醇则引起强烈的酒精味。这项研究可以更好地了解影响CSB香气特征的因素。