Flavor profiles of canned and frozen whole kernel sweet corn were
obtained by entraining the volatile compounds on Porapak 0 traps and
by subsequent analysis on temperature-programed, 500' by 0.03" ID
capillary columns (SF-96 or Carbowax 20M). Identification was based
on GC/MS data, retention indices (I[subscript E]'s) and retention times. The new
compounds identified in canned corn included pyridine, methional,
dimethyl sulfoxide and dimethyl sulfone. Various sulfur, nitrogen and
nitrogen-sulfur heterocyclic compounds were also present as previously
mentioned by Libbey et al. (I). Qualitative and quantitative varietal
differences were observed in both frozen and canned samples. Many of
these compounds were typical of roasted foods, such as nuts or
roasted meats, and were not found to any extent in samples of frozen
or fresh corn. New compounds found in frozen corn included acetoin,
3-methyl-2-cyclohexenone and dimethyl sulfone. Various model systems
were heated to simulate the canning process of sweet corn. Mixtures
of water, sugars and sulfur-containing amino acids produced the
most corn-like aromas. Systems containing glutamic acid, asparagine,
proline, aspartic acid and other amino acids produced earthy, parsnip
or vegetable notes. Pyrazines, furans and thiophenes were among the
compounds identified. Other experiments were conducted to elucidate
mechanisms of flavor formation and to simulate sweet corn flavor. / Graduation date: 1978
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27390 |
| Date | 27 October 1977 |
| Creators | Boyko, Alayne Linda |
| Contributors | Morgan, Max E. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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