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--- zea_mays_l._subsp._mays [2017/07/27 17:43]
andreas
+++ zea_mays_l._subsp._mays [2021/01/22 12:08]
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@@ Zeile 15: / Zeile 15: @@
 [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]
+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). \\
+[Smith, Kenneth, and Devin G. Peterson. "Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs." Molecules 25.9 (2020): 2261] \\
+[[https://www.mdpi.com/1420-3049/25/9/2261/pdf]]
 {{:zea_mays.jpg?600}} \\
 Köhler,F.E., Medizinal Pflanzen, vol.3 t.78 (1890) \\
 [[http://plantgenera.org/species.php?id_species=1081381]]
 {{http://www.botanische-spaziergaenge.at/Bilder/Konica_2/PICT0134.JPG}} \\
 Zea mays \\ © Rolf Marschner (2005),
 [[http://www.botanische-spaziergaenge.at/viewtopic.php?f=554&t=3324| www.botanische-spaziergaenge.at]]

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