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KMID : 1007520010100030261
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Food Science and Biotechnology
2001 Volume.10 No. 3 p.261 ~ p.266
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Gas Chromatography - Olfactometry of Static Headspace for the Analysis of Flavor Change in Corn Flakes during Storage
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Kim, Young Suk
Cassens, Jessica/Dickmann, Robin/Reineccius, Gary
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Abstract
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The formation of volatile aroma compounds was studied in three differently fortified com flakes during 12 weeks storage at ambient and elevated temperatures. Samples were analyzed using static headspace through gas chromatography-olfactometry (GCO-SH). The number of aroma compounds found in each sample varied from 9 to 46, and flavor dilution (FD) factors of compounds ranged from 1-900. On the whole, the total number of aroma compounds increased, whereas the FD factors of some aroma compounds reached maximum values early and then decreased with storage. Most of the aroma compounds detected in this study were formed through lipid oxidation and/or Maillard-type reactions. Only violet-like β-ionone was detected from the degradation of vitamin A palmitate in the vitamin A palmitate-fortified sample that was stored at 45℃ for 8 weeks. No significant difference in the FD values of aroma compounds was detected between samples regardless of vitamin fortification or storage temperature.
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