POROUS POLYMER TRAPPING FOR GC/MS ANALYSIS OF VEGETABLE FLAVORS

摘要: Flavor profiles of canned and frozen whole kernel sweet corn were obtained by entraining the volatile compounds on Porapak Q traps subsequent analysis temperature-programed, 500′ × 0.03″ ID capillary columns (SF-96 or Carbowax 20M). Identification was based GC/MS data, retention indices (I E 's), times. The new identified in included pyridine, methional, dimethyl sulfoxide, sulfone. Various sulfur, nitrogen, nitrogen-sulfur heterocyclic also present as previously mentioned Libbey et al. (l). Qualitative quantitative varietal differences observed both samples. Many these typical roasted foods, such nuts meats, not found to any extent samples fresh corn. New acetoin, 3-methyl-2-cyclohexenone, model systems heated simulate canning process Mixtures water, starch, sulfur-containing (l) Libbey, L.M., M.E. Morgan, L.A. Hansen, R.A. Scanlan. Higher-Boiling Volatiles Canned Whole Kernel Sweet Corn. A.C.S. Atlantic City, N.J. 1975. amino acids produced most corn-like aromas. Systems containing glutamic acid, asparagine, proline, aspartic other earthy, parsnip, vegetable notes. Pyrazines, furans, thiophenes among identified. Other experiments conducted elucidate mechanisms flavor formation flavor.