Effect of Cysteine Addition on the Volatiles of Extruded Wheat Flour

The sulfur-containing amino acid cysteine was added at concentrations ranging from 0% to 1.0% to wheat flour and extruded in a corotating twin screw extruder. A total of 18 sulfur-containing compounds was tentatively identified along with 4 pyrazines and 1 furan. The fact that most of the sulfur-con...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1996-07, Vol.44 (7), p.1847-1850
Main Authors: Riha, William E, Hwang, Chin-Fa, Karwe, Mukund V, Hartman, Thomas G, Ho, Chi-Tang
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
CISTEINA
COMPOSE ORGANOSOUFRE
COMPOSE VOLATIL
COMPUESTO ORGANICO DEL AZUFRE
COMPUESTO VOLATIL
CYSTEINE
EXTRUSION
FARINE DE BLE
Food industries
Fundamental and applied biological sciences. Psychology
FURANE
FURANOS
HARINA DE TRIGO
PIRAZINAS
PYRAZINE
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The sulfur-containing amino acid cysteine was added at concentrations ranging from 0% to 1.0% to wheat flour and extruded in a corotating twin screw extruder. A total of 18 sulfur-containing compounds was tentatively identified along with 4 pyrazines and 1 furan. The fact that most of the sulfur-containing compounds were thiazoles indicated that these compounds may be formed due to thermal degradation of cysteine. The increase in concentration of cysteine in the wheat flour did effect the concentration of most volatiles, including non-sulfur-containing volatiles; however, the addition of cysteine over the 0.5% level did not seem to greatly increase volatile production. Keywords: Extrusion; flavor; cysteine; wheat flour; volatiles
ISSN:0021-8561
1520-5118
DOI:10.1021/jf950793m