Aroma volatiles generated during extrusion cooking of maize flour
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Aroma volatiles generated during extrusion cooking of maize flour. / Bredie, W. L. P.; Mottram, D. S.; Guy, R. C. E.
In: Journal of Agricultural and Food Chemistry, Vol. 46, No. 4, 1998, p. 1479-1487.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Aroma volatiles generated during extrusion cooking of maize flour
AU - Bredie, W. L. P.
AU - Mottram, D. S.
AU - Guy, R. C. E.
PY - 1998
Y1 - 1998
N2 - Volatile components in maize flour, extruded under different conditions obtained by varying product temperature (120, 150, or 180 °C), moisture level (14, 18, or 22%), and residence time (35 or 60 s), were identified and evaluated by gas chromatography/mass spectrometry (GC/MS) and GC olfactometry (GCO). Eighty compounds were identified in the headspace collections of the extrudates. Increasing the product temperature, reducing the moisture level, or prolonging the residence times generally increased the numbers and quantities of Maillard-derived compounds, such as pyrazines, pyrroles, furans, and sulfur-containing heterocycles. In low-temperature (120 °C) and high-moisture (22%) extrusions, the main volatiles were compounds associated with lipid degradation, with few compounds derived from the Maillard reaction. Increasing the temperature and reducing the moisture level to 18% gave rise to the formation of some pyrazines and thiophenones. A marked increase in quantities of 2-furfural, 2-furanmethanol, and alkylpyrazines occurred in the extrusions at 180 °C and 14% moisture level. Under these conditions, other nitrogen- and sulfur-containing heterocyclic compounds were also generated. GCO assessments identified 2-acetyl-1-pyrroline and 2-acetylthiazole as compounds that contributed to cereal-like odors of the extrudates. Some other sulfur-containing compounds were also believed to be involved in the aroma of extrudates processed at 180 °C and 14% moisture level.
AB - Volatile components in maize flour, extruded under different conditions obtained by varying product temperature (120, 150, or 180 °C), moisture level (14, 18, or 22%), and residence time (35 or 60 s), were identified and evaluated by gas chromatography/mass spectrometry (GC/MS) and GC olfactometry (GCO). Eighty compounds were identified in the headspace collections of the extrudates. Increasing the product temperature, reducing the moisture level, or prolonging the residence times generally increased the numbers and quantities of Maillard-derived compounds, such as pyrazines, pyrroles, furans, and sulfur-containing heterocycles. In low-temperature (120 °C) and high-moisture (22%) extrusions, the main volatiles were compounds associated with lipid degradation, with few compounds derived from the Maillard reaction. Increasing the temperature and reducing the moisture level to 18% gave rise to the formation of some pyrazines and thiophenones. A marked increase in quantities of 2-furfural, 2-furanmethanol, and alkylpyrazines occurred in the extrusions at 180 °C and 14% moisture level. Under these conditions, other nitrogen- and sulfur-containing heterocyclic compounds were also generated. GCO assessments identified 2-acetyl-1-pyrroline and 2-acetylthiazole as compounds that contributed to cereal-like odors of the extrudates. Some other sulfur-containing compounds were also believed to be involved in the aroma of extrudates processed at 180 °C and 14% moisture level.
U2 - 10.1021/jf9708857
DO - 10.1021/jf9708857
M3 - Journal article
VL - 46
SP - 1479
EP - 1487
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 4
ER -
ID: 7736170