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Determining aroma‐active compounds in Kama flour using SPME‐GC/MS and GC–olfactometry
Author(s) -
Kaseleht Kristel,
Leitner Erich,
Paalme Toomas
Publication year - 2011
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2032
Subject(s) - chemistry , aroma , olfactometry , hexanal , roasting , maillard reaction , food science , chromatography , gas chromatography–mass spectrometry , flavor , gas chromatography , mass spectrometry , solid phase microextraction
Kama flour is a traditional Estonian food, consisting of a newly milled powder mixture of roasted barley, rye, wheat and pea flour. For consumption it is normally mixed with sour milk and sweetened with sugar. In this study the aroma profile of Kama flour was studied. For the analysis, the solid‐phase microextraction (SPME) method was optimized and used in combination with gas–chromatography/mass spectrometry (GC/MS) and GC–olfactometry (GCO), where the human nose is used as a sensitive and specific detector for odour‐active compounds. For a positive identification of the aroma‐active compounds, calculation of retention indices combined with the odour impression of pure reference compounds in a comparable concentration, and the mass spectrum under the same conditions as GC‐O were used. The analysis of Kama flour headspace by GC/MS led to the detection of 89 compounds, of which 62 were found to have odour impression according to the literature. However, in total, 30 odour‐active compounds were detected with GCO from which seven could not be detected under the same chromatographic conditions either by GC/MS or GC with FID. Most of the identified aroma compounds belonged to pyrazines coming from roasting process of Kama flour due to the Maillard reaction. Additionally, 2,3‐butadedione, hexanal and 1‐octen‐3‐one contributed to the aroma of Kama flour. Copyright © 2010 John Wiley & Sons, Ltd.