Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs

Abstract

Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value ≥16. Quantitative analysis identified eight compounds as statistically different, of which seven compounds were higher in concentration in the whole grain sample. Sensory recombination and descriptive analysis further supported the analytical data, with higher mean aroma intensities for cooked, corn chip, roasted, and toasted attributes for the whole grain sample. Generally, the compounds responsible for perceived differences in whole grain maize extruded puffs were associated with increased levels of Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-2-thiazoline.