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zea_mays_l._subsp._mays [2021/01/22 12:08]
andreas
zea_mays_l._subsp._mays [2021/04/01 12:36] (aktuell)
andreas
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 "The volatiles of some canned, frozen, and fresh sweet corn products were analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and [[http://www.thegoodscentscompany.com/data/rw1038521.html|2-acetyl-2-thiazoline]]. Major volatiles found in all three corn products include dimethyl sulfide, 1-hydroxy-2-propanone, 2-hydroxy-3-butanone, and 2,3-butanediol. Pyridine, pyrazine, alkylpyrazines, and 2-acetylthiazole were additional major components in the canned products but minor components in the fresh and frozen products. Comparison of calculated odor units indicated that the compounds most important to canned sweet corn aroma include dimethyl sulfide, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, acetaldehyde, 3-methylbutanal, 4-vinylguaiacol, and 2-acetylthiazole." \\ "The volatiles of some canned, frozen, and fresh sweet corn products were analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and [[http://www.thegoodscentscompany.com/data/rw1038521.html|2-acetyl-2-thiazoline]]. Major volatiles found in all three corn products include dimethyl sulfide, 1-hydroxy-2-propanone, 2-hydroxy-3-butanone, and 2,3-butanediol. Pyridine, pyrazine, alkylpyrazines, and 2-acetylthiazole were additional major components in the canned products but minor components in the fresh and frozen products. Comparison of calculated odor units indicated that the compounds most important to canned sweet corn aroma include dimethyl sulfide, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, acetaldehyde, 3-methylbutanal, 4-vinylguaiacol, and 2-acetylthiazole." \\
 [Studies on flavor volatiles of some sweet corn products., Buttery, R.G., Stern, D.J., Ling, L.C., Journal of Agricultural and Food Chemistry, 42(3), 1994, 791-795] [Studies on flavor volatiles of some sweet corn products., Buttery, R.G., Stern, D.J., Ling, L.C., Journal of Agricultural and Food Chemistry, 42(3), 1994, 791-795]
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 +"Application of an aroma extract dilution analysis to freshly prepared popcorn revealed 23 odorants among which 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fatty), 2-furfurylthiol (coffee-like), and 4-vinyl-2-methoxyphenol (spicy) predominated with the highest FD factors (odor activities). Further potent flavor compounds showing roasty odors were 2-acetyltetrahydropyridine and 2-propionyl-1-pyrroline. The latter compound showed a very low odor threshold of 0.02 ng/L (air), which was in the same magnitude as that reported for the 2-acetyl-1-pyrroline homologue. Sensory analysis of homologues 2-butanoyl- and 2-hexanoyl-1-pyrroline revealed that a longer alkyl side chain canceled the roasty flavor note and increased the odor thresholds by a factor of 10⁵." \\
 +[Schieberle, Peter. "Primary odorants in popcorn." Journal of agricultural and food chemistry 39.6 (1991): 1141-1144] 
  
 Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis of refined and whole grain extruded maize puffs reported 13 aroma compounds with a flavor dilution (FD) value ≥16 (with odor descriptor): Hexanal (green/oxidized), 2-methylpyrazine (roasted), 2,3-dimethylpyrazine (roasted), 2,5-dimethylpyrazine (roasted), 2-methyl-2-thiazoline (roasted/toasted), 2-pentylfuran (earthy/oxidized), 2-ethyl-3,5-dimethylpyrazine (roasted), 3-hydroxy-2-methyl-4H-pyran-4-one (maltol; caramel/toasted), 2-methoxyphenol (guaiacol; smokey), 2-acetyl-2-thiazoline (popcorn/corn chip), (E,E)-2,4-decadienal (oxidized), 2-methoxy-4-vinylphenol (4-vinyl guaiacol; clove), 4-hydroxy-3-methoxybenzaldehyde (vanillin; vanilla-like). \\ Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis of refined and whole grain extruded maize puffs reported 13 aroma compounds with a flavor dilution (FD) value ≥16 (with odor descriptor): Hexanal (green/oxidized), 2-methylpyrazine (roasted), 2,3-dimethylpyrazine (roasted), 2,5-dimethylpyrazine (roasted), 2-methyl-2-thiazoline (roasted/toasted), 2-pentylfuran (earthy/oxidized), 2-ethyl-3,5-dimethylpyrazine (roasted), 3-hydroxy-2-methyl-4H-pyran-4-one (maltol; caramel/toasted), 2-methoxyphenol (guaiacol; smokey), 2-acetyl-2-thiazoline (popcorn/corn chip), (E,E)-2,4-decadienal (oxidized), 2-methoxy-4-vinylphenol (4-vinyl guaiacol; clove), 4-hydroxy-3-methoxybenzaldehyde (vanillin; vanilla-like). \\
zea_mays_l._subsp._mays.txt · Zuletzt geändert: 2021/04/01 12:36 von andreas