VOLATILE FLAVOR COMPONENTS OF CORN TORTILLAS AND RELATED PRODUCTS

The volatile components of tortilla type corn products, masa flour, corn tortillas, taco shells, and tortilla chips, were isolated by high-now dynamic headspace sampling (including closed loop stripping) with Tenax trapping. Separation and identification were carried out by capillary GC-MS. Major components identified in the masa flour include hexanal, pentanol, 4-vinylguaiacol, 2-aminoacetophenone and vanillin. Major components identified in tortillas include 3-hydroxy-2-butanone (acetoin), hexanal, 2-aminoacetophenone, and 4-vinylguaiacol. In addition to the above, major components identified in taco shells and tortilla chips include pyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,4-decadienal, and 2-acetyltetrahydropyridine. Odor threshold studies indicated that compounds with high probabilities of contributing to the aroma of tortillas include 2-aminoacetophenone, beta-ionone, 3-methylbutanal, 4-vinylguaiacol, hexanal, and 1-octen-3-ol. Compounds with high probabilities of contributing to taco shell aroma include 2,4-decadienal, 2-aminoacetophenone, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, 2-nonenal, 3-methylbutanal, 2-acetyltetrahydropyridines, and 3-(methylthio)propanal (methional).