Analysis of Volatile Aroma Components in Baked Wheat Germ by Simultaneous Distillation and Extraction or Dynamic Headspace Extraction Coupled with GC-MS

Abstract

Abstract: The purpose of this study was to compare the analytical results obtained for the volatile composition of baked wheat germ by simultaneous distillation extraction (SDE) and dynamic headspace extraction (DHE) coupled with GC-MS. A total of 101 volatile compounds were identified from baked wheat germ by both methods, including 15 aldehydes, 8 alcohols, 11 hydrocarbons, 12 ketones, 6 ester, 5 phenols, 10 acids, 6 ethers and 28 nitrogen-containing heterocyclic compounds. Among them, aldehydes and nitrogen-containing heterocyclic compounds were identified as dominant volatile compounds responsible for the flavor of baked wheat germ. Great differences were observed among the peak areas of the same volatile compounds measured by both methods, but almost the same types of volatile compounds were identified from baked wheat germ, especially the critical aroma-active compounds. Therefore, similar results could be obtained for the composition of aromatic compounds by SDE/GC-MS and DHE/GC-MS.

Key words: baked wheat germ, simultaneous distillation extraction (SDE), dynamic headspace extraction (DHE), gas chromatography-mass spectrometry (GC-MS), aroma components

CLC Number:

207.3

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