Analysis of headspace volatiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour

Abstract

Headspace volatiles from nitrogen-purged slurries of commercially prepared fresh tortillas, fresh masa dough, and spray-dried masa flour dough were collected onto Tenax GC. Ether-eluted concentrates were separated by fused silica capillary gas chromatography and identified by mass spectrometry (MS), retention indices ( I d , and odor quality of eluting peaks. Six pyrazines that contribute to the roasted, nutty, and green character of cooked corn products were detected in fresh masa dough, whereas 12 pyrazines were identified in dough made from spray-dried masa flour. 2-Acetyl-1-pyrroline and 2-(methylimino)-3-butanone, which contributed popcorn-like and corn chip-like aromas, respectively, were tentatively identified in spray-dried products. Descriptive sensory analysis of commercially prepared tortillas from fresh masa dough and spray-dried masa flour indicated that tortillas made from spraydried flours exhibited stronger roasted, cooked corn flavors and aromas.

Volatile profiles of thua nao, a Thai fermented soy product

“…Six derivatives in this class were at concentrations exceeding their threshold values, e.g. 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-6-methylpyrazine (Buttery, Ling, & Stern, 1997;Karahadian & Johnson, 1993). Sugawara et al (1985) also found 7 pyrazine derivatives in commercial and home-made natto.…”

Aroma‐active compounds of Beijing roast duck

“…g From Buttery et al [30] h From Karahadian and Johnson. [31] i From Buttery et al [32] j Guadagni et al [33] k From Milo and Grosch. [34] l NA, Not available.…”

“…[31] j From Maga et al [35] k From Guadagni et al [33] l From Takeoka et al [36] m NA, not available.…”

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry

“…[10] and bread flowers (Vallaris glabra Ktze) [11]. Other foods, in particular cooked cereals contain this molecule originating mainly from Maillard reactions [12][13][14][15][16]. It possesses a very low odor threshold (0.02 ng L −1 in air, 0.1 g L −1 in water) and exhibits popcornlike, roasty cracker-like odor [17].…”