Capillary GC−MS qualitative studies, with some determination of
amounts present, were carried
out on flavor and aroma volatiles isolated from microwave oven-produced
popcorn. The presence of
most previously reported compounds was confirmed, and some additional
compounds were identified
in popcorn for the first time. These newly identified compounds
include dimethyl sulfide, dimethyl
di- and trisulfides, 3-methylindole (skatole), α- and β-ionones,
2-methyl-3-hydroxypyran-4-one
(maltol), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one,
5-methyl-4-hydroxy-3(2H)-furanone
(norfuraneol), geranyl acetone, and others. Hydrogen sulfide was
found as a major component of
the volatiles emitted during popping. Two main methods for
isolating the volatiles were used. One
involved isolation of the volatiles from the freshly popped dry popcorn
including volatiles emitted
during popping. The other involved isolating the volatiles from
the fresh popcorn blended with
water saturated with salt and made moderately basic with sodium
carbonate. Odor thresholds in
water solution of most compounds found are listed and
compared.
Keywords: Popcorn; volatiles; flavor; identification; concentrations; odor
thresholds
Volatiles were isolated from broccoli stored under controlled atmospheres containing different levels of N2, O2, and CO2. The volatiles were analyzed by capillary GLC and MS. The presence of the previously identified methanethiol, ethanol, ethyl acetate, and dimethyl disulfide in low oxygen stored broccoli was confirmed. Additional compounds, identified in the present work, increasing under these low oxygen conditions included 3-hydroxybutan-2-one, methyl thiocyanate, hexanal, (£)-2-hexenal, 3-methylbutanol, dimethyl trisulfide, and 21 other compounds. Major compounds include methanethiol, ethanol, ethyl acetate, 3-hydroxybutan-2-one, and methyl thiocyanate. The combination of threshold and concentration data indicated that the major contributors to the odor of the objectionable samples included methanethiol, dimethyl trisulfide, and /3-ionone.
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