VOLATILE FLAVOR COMPONENTS OF CORN TORTILLAS AND RELATED PRODUCTS

摘要

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