Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Table 4

The volatile flavor components in different groups of bread.

No.	Time (min)	Compounds	Relative peak area (%)
			WFB	RWGB	FWGB
1	8.77	Isovaleraldehyde	0.51	0.80	0.56
2	9.18	Ethanol	41.41	29.78	29.87
3	9.85	Vinyl acetate	0.97	—	0.35
4	12.02	N-Hexanal	—	2.43	2.57
5	12.28	2-Methyl-1-propanol	1.01	2.85	3.21
6	13.78	Dodecane	0.21	—	—
7	13.85	3-Methyl-1-butanol	5.65	6.77	7.65
8	14.00	Heptane	0.60	0.82	0.25
9	14.19	Dipentene	0.59	—	—
10	14.61	Isoamyl alcohol	18.29	13.54	19.46
11	14.79	2-n-Pentylfuran	0.46	1.46	0.55
12	15.43	1-Pentanol	0.34	—	—
13	16.54	3-Hydroxy-2-butanone	2.92	3.08	4.83
14	17.21	2-Heptenal	0.72	—	0.29
15	17.58	N-Hexanol	—	5.40	1.01
16	17.59	4-Methyl-1-pentanol	—	—	2.09
17	17.62	N-Hexyl chloroformate	2.95	—	—
18	18.67	Nonanal	1.67	—	0.55
19	19.56	Octanoate	0.63	—	1.02
20	19.94	Acetic acid	1.36	0.69	1.63
21	20.04	Heptanol	—	1.08	0.45
22	20.48	Furfural	0.94	6.41	7.27
23	20.88	2E	0.43	0.56	—
24	21.63	4-Methyl-1,3-heptadiene	—	0.43	—
25	22.28	Benzaldehyde	3.43	4.34	2.57
26	22.41	2-nonenal	0.67	0.70	0.95
27	22.86	2-Methylpropionic acid	8.50	4.21	3.22
28	23.17	2,3-Butanediol	0.30	—	0.30
29	24.05	1,3-Propanediol diacetate	—	—	0.55
30	25.07	3-Methyl butyric acid	0.21	0.55	0.87
31	26.21	Cis-3-nonenol	—	1.62	0.45
32	27.76	Naphthalene	0.52	0.83	—
33	30.07	Phenylethanol	3.16	4.89	5.26

WFB = wheat flour bread; RWGB = raw wheat germ bread; FWGB = fermented wheat germ bread.