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United States Department of Agriculture

Agricultural Research Service

Title: Corn Gluten Meal Odorants and Volatiles after Treatments to Improve Flavor

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 21, 2005
Publication Date: May 1, 2006
Citation: Wu, Y., Payne Wahl, K.L., Vaughn, S.F. 2006. Corn gluten meal odorants and volatiles after treatments to improve flavor. Cereal Chemistry. 83:228-234.

Interpretive Summary: Corn gluten meal is the high-protein coproduct of corn wet milling process. Increasing demand on high fructose corn syrup and on fuel alcohol produces large tonnage of corn gluten meal, which needs an outlet besides animal feed. The taste and odor of corn gluten meal is not appealing to most people, and improving the taste and odor is essential for use in human food. This study isolated the odor components of corn gluten meal and examined the volatiles after treatments to improve flavor. This research benefits the corn farmer by increasing the market for corn and benefits the consumer by providing another high-protein source for food.

Technical Abstract:

Last Modified: 4/22/2015
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