| Title: | Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs |
| Address: | "Department of Food Science and Nutrition, 1334 Eckles Avenue, 145 FScN Building, University of Minnesota, St. Paul, MN 55108, USA. Department of Food Science and Technology, 2015 Fyffe Rd., 317 Parker Food Science & Technology Building, The Ohio State University, Columbus, OH 43210, USA" |
| DOI: | 10.3390/molecules25092261 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value >/=16. Quantitative analysis identified eight compounds as statistically different, of which seven compounds were higher in concentration in the whole grain sample. Sensory recombination and descriptive analysis further supported the analytical data, with higher mean aroma intensities for cooked, corn chip, roasted, and toasted attributes for the whole grain sample. Generally, the compounds responsible for perceived differences in whole grain maize extruded puffs were associated with increased levels of Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-2-thiazoline" |
| Keywords: | Cooking Edible Grain/*chemistry Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Odorants/*analysis Olfactometry Taste Volatile Organic Compounds/*analysis Whole Grains/*chemistry Zea mays/*chemistry Gc/o Maillard reaction aroma flavor maiz; |
| Notes: | "MedlineSmith, Kenneth Peterson, Devin G eng N/A/The Flavor Research and Education Center, The Ohio State University/ Switzerland 2020/05/15 Molecules. 2020 May 11; 25(9):2261. doi: 10.3390/molecules25092261" |
