The main aroma compounds in cookie analysis of the main aroma compounds in cookies using steam distillation extraction and aroma extract dilution methods
2020
Egi, N. (Aikoku Gakuen Junior College, Edogawa-ku, Tokyo (Japan)) | Hirao, K. | Mitsuboshi, S. | Yoneyama, Y. | Murakami, M. | Tanaka, T.
A basic cookie mix was made using wheat flour (45 %), shortening (25 %), sugar (20 %) and whole egg (10 %). Cookies were baked at 170℃ for 11 minutes. Aromatic compounds contained in the cookie were extracted into diethyl ether using a simultaneous steam distillation extraction process. The diethyl ether extract was then concentrated and the aromatic compounds contained therein were identified by gas chromatography-mass spectrometry using a DB-WAX column. A total of 65 compounds were identified, and their aromatic intensity and characteristics were analyzed using the aroma extract dilution analysis method. The main aromatic compounds in the cookies were 2,5-dimethylpyrazine, followed by 1-octen-3-one, and 2-acetyl-1-pyrroline. Other aromatic compounds identified were pyrazines, aldehydes and ketones.
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