ArticleMolecules (Basel, Switzerland)2020
Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates.Food chemistry: X · 2026Article
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
- Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips.Food science & nutrition · 2025Article
- Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography-Ion Migration Spectrometry and Chemometrics.Plants (Basel, Switzerland) · 2025Article
- Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.Foods (Basel, Switzerland) · 2021Review
- Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food".Molecules (Basel, Switzerland) · 2020Article
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Authors and funding
2 authors.
Funding
Abstract
Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value ≥16. Quantitative analysis identified eight compounds as statistically different, of which seven compounds were higher in concentration in the whole grain sample. Sensory recombination and descriptive analysis further supported the analytical data, with higher mean aroma intensities for cooked, corn chip, roasted, and toasted attributes for the whole grain sample. Generally, the compounds responsible for perceived differences in whole grain maize extruded puffs were associated with increased levels of Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-2-thiazoline.
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