Volatile Flavor Components of Corn Tortillas and Related Products

摘要: The volatile components of tortilla type corn products, masa flour, tortillas, taco shells, and chips, were isolated by high-flow dynamic headspace sampling (including closed loop stripping) with Tenax trapping. Separation identification carried out capillary GC-MS. Major identified in the flour include hexanal, pentanol, 4-vinylguaiacol, 2-aminoacetophenone vanillin. tortillas 3-hydroxy-2-butanone (acetoin), 2-aminoacetophenone, 4-vinylguaiacol. In addition to above, major shells chips pyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,4-decadienal, 2-acetyltetrahydropyridine. Odor threshold studies indicated that compounds high probabilities contributing aroma β-ionone, 3-methylbutanal, 1-octen-3-ol. Compounds shell 2-acetyl-1-pyrroline, 2-nonenal, 2-acetyltetrahydropyridines, 3-(methylthio)propanal (methional).