Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes

Fermentation significantly enhances pancake quality, flavor, and nutrition. The synergistic interaction between yeast and lactic acid bacteria can improve food quality through multiple mechanisms. This study compared the effects of no fermentation, natural fermentation, and YL-7 starter fermentation on pancake flavor and nutritional composition. Analyses using electronic nose, electronic tongue, GC-IMS, and nutritional profiling showed that fermentation markedly altered volatile compounds and amino acid content. Protein and amino acid levels first increased then decreased during fermentation. A total of 57 volatile flavor compounds, primarily aldehydes, alcohols, ketones, and esters, were identified by GC-IMS. Principal component analysis (PCA) clearly distinguished the three sample types. YL-7 fermented pancakes exhibited more active amino acid metabolism, characterized by increased esters and ketones, reduced sourness, and enhanced umami and saltiness. These findings offer scientific support and technical guidance for industrial pancake production and flavor improvement.