Formation and analysis of wheat fragrance in wheat germ biscuit baking process

Wheat germ is rich in nutriton, the baked wheat germ product has its own unique flavor, so wheat germ cookies with wheat germ as raw materials have good taste and market value. Wheat germ biscuits were used as the object, and extracted by SPME and then condensed for GC-MS and GC-O, different content of wheat germ biscuit' s volatile aroma components were analyzed and compared.The results showed that, the composition of volatile aroma components in wheat germ biscuit with different contents were not very large, but there were some differences in the content of all kinds of volatile compounds. The main flavor substances were aldehydes, ketones, and heterocyclic compounds containing N.Among them, the species and content of heterocyclic compounds containing N were the highest, which were the main contribution to the formation of wheat flavor.