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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #136502
Title: ANALYSIS OF FLAVOR COMPOUNDS FROM MICROWAVE POPCORN USING SUPERCRITICAL FLUID CO2 FOLLOWED BY DYNAMIC/STATIC HEADSPACE TECHNIQUES

Author
item RENGARAJAN, RAMA - KANSAS STATE UNIV
item Seitz, Larry

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/18/2002
Publication Date: 8/18/2002
Citation: Rengarajan, R., Seitz, L.M. 2002. Analysis of flavor compounds from microwave popcorn using supercritical fluid CO2 followed by dynamic/static headspace techniques. 224th American Chemical Society National Meeting Program Book. Meeting Abstract.

Interpretive Summary: Presentation at the 224th American Chemical Society National Meeting, August 18-22, 2002, Boston, MA.

Technical Abstract: Dynamic headspace purge (DHP) analysis was used to observe volatile compounds from freshly popped commercial flavored and non-flavored microwave popcorn. The obtained results were compared with supercritical fluid extraction (SFE) followed by DHP. The sensitivity of the latter method (SFE-DHP), in general, was several fold higher than DHP itself. Previously reported high FD compounds like 2-acetyl-tetrahydropyridine, 4-vinylguaiacol, 2-phenylacetaldehyde and 2-acetyl-1-pyrroline were found by both methods in this study, not only with very little sample quantity but also with relatively little sample preparation time. Except for 2-methylpyrazine, all observed pyrazines were 2-6 fold higher with the SFE-DHP than the DHP method. In a separate experiment, the supercritical fluid (SF) extract from popcorn was a) exposed to a SPME fiber (SFE-SPME), and b) injected directly into the gas chromatograph. SFE-SPME showed highest sensitivity towards pyrazines. Furaneol, vanillin, sulfurol, maltoxaine, and gamma -nonalactone were detected best by direct injection of the SF extract.