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Article

Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs

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Department of Food Science and Nutrition, 1334 Eckles Avenue, 145 FScN Building, University of Minnesota, St. Paul, MN 55108, USA
2
Department of Food Science and Technology, 2015 Fyffe Rd., 317 Parker Food Science & Technology Building, The Ohio State University, Columbus, OH 43210, USA
*
Author to whom correspondence should be addressed.
Academic Editors: Eugenio Aprea and Chiara Emilia Cordero
Molecules 2020, 25(9), 2261; https://doi.org/10.3390/molecules25092261
Received: 30 March 2020 / Revised: 22 April 2020 / Accepted: 5 May 2020 / Published: 11 May 2020
(This article belongs to the Special Issue Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food)
Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value ≥16. Quantitative analysis identified eight compounds as statistically different, of which seven compounds were higher in concentration in the whole grain sample. Sensory recombination and descriptive analysis further supported the analytical data, with higher mean aroma intensities for cooked, corn chip, roasted, and toasted attributes for the whole grain sample. Generally, the compounds responsible for perceived differences in whole grain maize extruded puffs were associated with increased levels of Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-2-thiazoline. View Full-Text
Keywords: whole grain; refined grain; GC/O; Maillard reaction; maize; aroma; flavor whole grain; refined grain; GC/O; Maillard reaction; maize; aroma; flavor
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MDPI and ACS Style

Smith, K.; Peterson, D.G. Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs. Molecules 2020, 25, 2261. https://doi.org/10.3390/molecules25092261

AMA Style

Smith K, Peterson DG. Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs. Molecules. 2020; 25(9):2261. https://doi.org/10.3390/molecules25092261

Chicago/Turabian Style

Smith, Kenneth; Peterson, Devin G. 2020. "Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs" Molecules 25, no. 9: 2261. https://doi.org/10.3390/molecules25092261

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