Skip to main content
ARS Home » Research » Publications at this Location » Publication #131966
Title: ANALYSIS OF HEADSPACE VOLATILES OF CORN GLUTEN MEAL

Author
item Wu, Ying Victor
item Payne Wahl, Kathleen
item Vaughn, Steven

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 10/13/2002
Publication Date: 1/1/2003
Citation: WU, Y., PAYNE WAHL, K.L., VAUGHN, S.F. ANALYSIS OF HEADSPACE VOLATILES OF CORN GLUTEN MEAL. AMERICAN ASSOCIATION OF CEREAL CHEMISTS MEETINGS. 2003. V. 80. P. 567-569.

Interpretive Summary:

Technical Abstract: Corn gluten meal is the high-protein fraction from wet milling of corn. Although protein, minerals, and fat compositions have been reported, minor components that cause unpleasant flavor and taste are not known. The objective of this study is to determine the compounds present in the headspace of a slurry of corn gluten meal versus that of a wet cake (dryer feed). A solid phase microextraction device with a polyacrylate coating was used to collect volatiles for 1 hr at 25 and 100 C above a stirred water slurry of corn gluten meal or wet cake. The absorbed compounds were desorbed onto the inlet injector of a gas chromatograph equipped with a mass selective detector. Compound identification was done using a Wiley library and confirmed by retention time of pure compounds in the gas chromatograph. Twenty-nine compounds were identified. Knowledge concerning volatiles of corn gluten meal may lead to improvement of flavor and taste and increased utilization of this material, which is produced at a rate of more than one million metric tons per year in the United States.