50 Years of Aroma and Odor Chemistry
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Transcript of 50 Years of Aroma and Odor Chemistry
50 Years of Aroma and Odor Chemistry
Ron Buttery
USDA, Western Regional Research Center
Albany, California
MAJOR CO-WORKERS
Louisa Ling
Richard Seifert
Dan Guadagni
Roy Teranishi
Gary Takeoka
Post-Docs (Tomato Studies)
Gerhard Krammer Holzminden
Florian Mayer Valley
STUDIES ON AROMA AND ODOR COMPOUNDS
1 2• FOOD VOLATILES PLANT VOLATILES• That effect humans That effect insects
2-acetyl-1-pyrroline
After identification in rice also found in
Bread Dry Milk
Popcorn Carp
Cocoa Lobster
Wine Green Tea
Soy sauce Ham
Yeast extract Tortilla Chips
etc.
Compound Threshold g / 1000L
2-isobutyl-3-methoxypyrazine 2
2-hexyl-3-methoxypyrazine 1
2-isopropyl-3-methoxypyrazine 2
2-propyl-3-methoxypyrazine 6
2-ethyl-3-methoxypyrazine 400
2-methyl-3-methoxypyrazine 4000
2-isobutylpyrazine 400000
2-methoxypyrazine 700000
2,5-dimethylpyrazine 1800000
FRESH TOMATO TOMATO PASTE
(Z)-3-HEXENAL DIMETHYL SULFIDE
(Z)-3-HEXENOL 3-METHYLBUTYRIC ACID
HEXANAL EUGENOL
1-PENTEN-3-ONE 1-NITRO-2-PHENYLETHANE
3-METHYLBUTANAL` METHIONAL
(E)-2-HEXENAL 3-METHYLBUTANAL
6-METHYL-5-HEPTEN-2-ONE BETA-DAMASCENONE
METHYL SALICYLATE
2-ISOBUTYLTHIAZOLE
BETA-IONONE