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zea_mays_l._subsp._mays [2021/01/22 12:07]
andreas |
zea_mays_l._subsp._mays [2021/04/01 12:36] (aktuell)
andreas |
| [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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| 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). \\ | ---- |
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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] |
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| | 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] \\ | [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]] | [[https://www.mdpi.com/1420-3049/25/9/2261/pdf]] |
