title: Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry.
abstract: The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory evaluation was performed first. The impressions seasoninglike, roasty/breadlike, and malty/caramellike were revealed as the most intensive odors. Furthermore, analysis of volatile flavor compounds was applied on dried DG from wheat. Isolation was performed by means of headspace solid-phase microextraction, solvent-assisted flavor evaporation (SAFE), and simultaneous distillation/extraction and identification with gas chromatography-olfactometry/mass spectrometry. As a result, 42 odor-active compounds could be identified in total. Among 24 of the 42 odor-active compounds obtained by SAFE, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoninglike) showed the highest flavor dilution (FD) factor, and 7 compounds (3-methylbutanioc acid, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-3,5-dimethylpyrazine, 2-phenylethanol, 2,6-nonadienal, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone) with a FD factor ≥ 32 were identified as key aroma compounds in DG from wheat.
authors.affiliation: Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Technische Universität München , Weihenstephaner Steig 20, Freising 85354, Germany.
authors.forename: M
authors.initials: M
authors.lastname: Roth
authors.forename: M
authors.initials: M
authors.lastname: Meiringer
authors.forename: H
authors.initials: H
authors.lastname: Kollmannsberger
authors.forename: M
authors.initials: M
authors.lastname: Zarnkow
authors.forename: M
authors.initials: M
authors.lastname: Jekle
authors.forename: T
authors.initials: T
authors.lastname: Becker
mesh_terms: D000328:Adult; D005503:Food Additives / Q000737:chemistry*; D006801:Humans; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013649:Taste; D014908:Triticum / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis*
chemical_list: D005503:Food Additives; D010936:Plant Extracts; D055549:Volatile Organic Compounds; D014866:Waste Products
keywords: AEDA; GC-O/MS; HS-SPME; SAFE; SDE; distiller’s grains; flavor; wheat