Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS

In this study, electronic nose (E‐Nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E‐Nose analysis could distinguish six kinds of naan flavor generated due to different amounts of onion paste. A total of 24 known volatile components were detected by GC‐IMS, including alkanes, alkenes, phenols, esters, ketones, aldehydes, heterocycles, etc. Cluster analysis and principal component analysis (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds. The reliable results derived by GC‐IMS, PCA, and linear discriminant analysis in this study can provide precise theoretical guidance for revealing the formation of the flavor of similar bread products like naan. Novelty impact statement Electronic nose and gas chromatography‐ion mobility spectrometry (GC‐IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of round/circle bread (naan). Electronic nose and GC‐IMS analysis showed that different flavors and 24 known volatile components were generated due to different amounts of onion paste. Cluster analysis and principal component analysis (PCA) showed that six kinds of naan with different amounts of onion paste could be distinguished by flavor compounds.