| To study the flavor of wheat in the Yellow River Basin,the aroma components of the flours and bran of three different gluten winter wheat varieties,Xinong 9718,Pubing 143,Xiaoyan 22 and Xinong 88 were quantitatively investigated by solid phase micro extraction coupled with GC MS. 58,57,56 and 58 kinds of aroma components were identified in the flours of Xinong 9718,Pubing 143,Xiaoyan 22 and Xinong 88,respectively,and which mainly composed of hydrocarbons,alcohols,esters,acids with C15 olefin content as the highest. Moreover,57,57,57 and 56 kinds of aroma components were identified in the bran of these varieties,respectively,and which mainly composed of hydrocarbons,alcohols,esters,acids,aldehydes,ketones and heterocyclic with C6 alcohol or acid content as the highest. Xinong 9718,Pubing 143,Xiaoyan 22 and Xinong 88 differed in their aroma components to some extent bud had the same main aroma components,and their flours and bran differed in aroma components. |
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