Discrimination and characterization of the texture and flavor in commercial Chinese steamed breads collected from different regions: An integrated analysis using multivariate statistical models

Chinese steamed bread is an important staple in China with distinct regional characteristics. To elucidate the key chemical and textural determinants of regional diversity in Chinese steamed bread and to support standardization, quality control, and product development, twelve regional breads were analyzed for their physical and chemical properties. Specific volume, color, texture parameters, and volatile compounds were measured. Odor activity value analysis (OAV), orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest models were applied to comprehensively identify differential and key aroma compounds. Northern breads were darker, larger, firmer, and chewier than southern breads and showed higher proportions of alcohols (30.71–49.14%), followed by aldehydes, esters, and ketones. Across the twelve samples, fourteen key aroma compounds were consistently identified by convergent evidence from OAV, OPLS-DA, and random forest. These results establish a scientific baseline for Chinese steamed breads by defining region specific chemical and textural profiles, thereby providing practical reference criteria for quality control and formulation optimization in industrial production.