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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #355560

Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Starch-flavor complexation applied to 2-acetyl-1-pyrroline

item HAUSCH, BETHANY - University Of Illinois
item Little, Jeanette
item Kenar, James - Jim
item CADWALLADER, KEITH - University Of Illinois

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/16/2018
Publication Date: 10/16/2018
Citation: Hausch, B.J., Little, J.A., Kenar, J.A., Cadwallader, K.R. 2018. Starch-flavor complexation applied to 2-acetyl-1-pyrroline. Journal of Agricultural and Food Chemistry. 66(44):11718-11728.

Interpretive Summary: The protection and delivery of sensitive flavor compounds in food applications are of importance since their protection can improve food quality, flavor, and extend the shelf life of products. In this research, the protection of an unstable popcorn-like aroma compound using starch complexation was examined. Starch-flavor complexes were successfully prepared and characterized using various instrumental techniques. The complexes retained the flavor compound for up to two weeks longer compared to the neat flavor compound that underwent rapid loss within 30 minutes. This research provides a solution to improve flavor compound stability that may allow the compound to be utilized in commercial food applications.

Technical Abstract: The pleasant popcorn-like aroma compound, 2-acetyl-1-pyrroline (2AP), is present naturally in many foods. However, 2AP’s commercial use is restricted due to its highly unstable chemical nature. In this work, we evaluate the ability of high amylose corn starch to complex and stabilize 2AP after optimizing the methodology using model compounds, 2-acetylpyridine and 2-acetyl-2-thiazoline. Starch, particularly amylose, can form inclusion complexes with flavor compounds. Complexes were successfully prepared and characterized using X-ray diffraction, gas chromatography and differential scanning calorimetry. Loadings of up to 0.504 (±0.071) % 2AP were achieved and storage studies showed over half of the flavor was retained after two weeks at 0% relatively humidity. To our knowledge this is the first demonstration that 2AP can form amylose inclusion complexes and may lead to a method to effectively stabilize this aroma compound.