Popcorn flavor: identification of volatile compounds

Abstract

J o h n P. W a l r a d t , R o b e r t C. Lindsay,' a n d L e o n a r d M. Libbe'y Volatile components were isolated from popcorn which was popped conventionally in oil and without oil in a microwave oven. Techniques employing popper headspace gas entrainment and vacuum steam distillation of a slurry of ground popped corn were used. The aqueous condensate and vacuum distillate were extracted with diethyl ether, and concentrated ether extracts were analyzed by a coupled gas chromatograph-mass spectrometer utilizing packed and capillary columns. Thirty-six com-

Flavor composition of wines: A review

“…Generally, the thiophan derivatives originate in foodstuffs upon roasting by the reaction of cysteine with a-dicarbonyl compounds. 354 Thus, this thiophanone derivative was identified after the reaction of cysteine (or cystine) with pyruvaldehyde at high temperatures. 355 2-Methylthiophan-3-one was also formed in a process involving H 2 S, e.g., during the interaction of 4-hydroxy-5-methyl-3-(2H)-furanone with H 2 S. 356 …”

Pyrazines in foods

“…One report has appeared in the literature implicating alkyl substituted pyrazines as the primary contributors to the characteristic'nutty flavor of popcorn (Walradt et al, 1970). The 8 pyrazines out of the 56 compounds reported are listed in Table 12.…”

“…A typical literature reference would be that of Walradt et al (1970). Naturally, when using organic solvents their degree of purity is important and in all cases freshly redistilled solvent is a necessity.…”

“…For example, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-3-methylpyrazine eluted close succession from a 10 ft x 1/8 in. Buttery et al, 1969bFerretti and Flanagan, 1971a,b Kinlinetal., 1972Ferretti and Flanagan, 1972van Praag, 1968Walradt et al, 1970Johnson et al, 1971Wang and Odell, 1972Walradt et al, 1970Liebich et al, 1972Liebich et al, 1972Sizer and Maga, 1972Viani et al, 1965Vianiet al, 1965Murray et al, 1970Collins, 1971Collins, 1971Manley and Fagerson, 1970Manley and Fagerson, 1970 1 8 16 FIGURE 6. Basic pyrazine fraction GLC capillary column separation:…”

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