Contribution of Lipids to Volatiles Generation in Extruded Corn-Based Model Systems |
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| Authors: | LINDA J BRUECHERT YUANGANG ZHANG TZOU-CHI HUANG THOMAS G HARTMAN ROBERT T ROSEN CHI-TANG HO |
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| Affiliation: | Authors Bruechert, Zhang, Huang, and Ho are with the Dept. of Food Science and Authors Hartman and Rosen are with the Center for Advanced Food Technology, Cook College, New Jersey Agricultural Experiment Station, Rutgers, the State Univ. of New Jersey, New Brunswick, NJ 08903. |
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| Abstract: | Volatile compounds generated by model systems of zein, corn amylopectin and corn oil extruded at barrel temperatures of 120°C and 165°C were analyzed by GC and GU/MS. The largest quantities of lipid oxidation products were detected in systems containing all three components. In each system, the quantity of 2,4-decadienal was low relative to the quantities of hexanal, heptanal, and benzaldehyde. Identification of the Maillard reaction products, 2-methyl-3(or 6)-pen-tylpyrazine, 2-methyl-3(or 6)-hexylpyrazine, and 2,5-dimethyl-3-pen-tylpyrazine, suggested that lipid-derived aldehydes might be involved in the formation of substituted pyrazines. |
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