| Title: | Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry |
| Author(s): | Roth M; Meiringer M; Kollmannsberger H; Zarnkow M; Jekle M; Becker T; |
| Address: | "Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Technische Universitat Munchen , Weihenstephaner Steig 20, Freising 85354, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory evaluation was performed first. The impressions seasoninglike, roasty/breadlike, and malty/caramellike were revealed as the most intensive odors. Furthermore, analysis of volatile flavor compounds was applied on dried DG from wheat. Isolation was performed by means of headspace solid-phase microextraction, solvent-assisted flavor evaporation (SAFE), and simultaneous distillation/extraction and identification with gas chromatography-olfactometry/mass spectrometry. As a result, 42 odor-active compounds could be identified in total. Among 24 of the 42 odor-active compounds obtained by SAFE, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoninglike) showed the highest flavor dilution (FD) factor, and 7 compounds (3-methylbutanioc acid, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-3,5-dimethylpyrazine, 2-phenylethanol, 2,6-nonadienal, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone) with a FD factor >/= 32 were identified as key aroma compounds in DG from wheat" |
| Keywords: | Adult Food Additives/*chemistry Humans Plant Extracts/*chemistry Seeds/chemistry Taste Triticum/*chemistry Volatile Organic Compounds/*chemistry Waste Products/*analysis Aeda Gc-o/ms Hs-spme Safe Sde distiller's grains flavor wheat; |
| Notes: | "MedlineRoth, M Meiringer, M Kollmannsberger, H Zarnkow, M Jekle, M Becker, T eng 2014/09/23 J Agric Food Chem. 2014 Nov 12; 62(45):10873-80. doi: 10.1021/jf503281x. Epub 2014 Oct 28" |
