Additional Studies on Flavor Components of Corn Tortilla Chips

Volatile components from tortilla chips were isolated by high flow dynamic headspace sampling using a closed loop system with excess anhydrous sodium sulfate and trapping the volatiles on Tenax. Capillary GC−MS was used to identify the components. Major volatiles identified included 2-methylpyrazine, 1-hydroxy-2-propanone, 4-vinylguaiacol, 2-acetyltetrahydropyridine, (E,E)- and (E,Z)-2,4-decadienal, acetic acid, 3-methylbutanal, γ-butyrolactone, furfuryl alcohol, and 2,5-dimethylpyrazine. Concentration/threshold ratios indicated that the components that have the highest probability to contribute to the aroma and flavor include (E,E)- and (E,Z)-2,4-decadienal, (E,E)-2,4-nonadienal, 3-methylbutanal, 2-furfurylthiol, 2-acetyl-1-pyrroline, 2-acetyltetrahydropyridine, 2-aminoacetophenone, 4-vinylguaiacol, (E)-2-nonenal, 2-methylbutanal, 2-propionyl-1-pyrroline, (E)-2-decenal, methional, and 2-ethyl-3,5-dimethylpyrazine. Keywords: Corn; tortilla chips; volatiles; flavor; identification; concentrations; odor thresholds