Analysis of headspace volatiles of corn gluten meal

• Published in: Cereal chemistry Vol. 80; no. 5; pp. 567 - 569
• Main Authors: Wu, Y.V, Payne-Wahl, K.L, Vaughn, S.F
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01.09.2003; American Association of Cereal Chemists
• Subjects: Biological and medical sciences; Cereal and baking product industries; chemical composition; corn gluten meal; corn gluten meal wet cake; food composition; Food industries; Fundamental and applied biological sciences. Psychology; headspace analysis; volatile compounds; Volatile compound; Solid phase microextraction; Gas chromatography; Quality; Plant protein; Corn; Cereal; Headspace; Chemical composition; Identification; Gluten; Mass spectrometry
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.2003.80.5.567

ABSTRACT Corn gluten meal is the high‐protein fraction from wet milling of corn. Although protein, minerals, and fat compositions have been reported, minor components that cause unpleasant flavor and taste are not known. The objective of this study was to determine the compounds present in headspace of corn gluten meal and wet cake (dryer feed). A solid‐phase microextraction device with a polyacrylate coating was used to collect volatiles for 1 hr at 25 and 100°C above a stirred water slurry of corn gluten meal or wet cake. The absorbed compounds were desorbed onto the inlet injector of a gas chromatograph equipped with a mass selective detector. Compound identification was done using a Wiley library and confirmed by retention time of pure compounds in the gas chromatograph. Twenty‐nine compounds were identified. Knowledge concerning volatiles of corn gluten meal may lead to improvement of flavor and taste, and increased utilization of this material, produced over 1 million metric tons per year in the United States.