Volatile Flavor Compounds of Boiled Buckwheat Flour

Abstract

Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.
Two hundred and nine compounds were thus identified. Among them, 168 were newly identified as volatile flavor compounds of buckwheat flour ; special note is made of 2-(1'-ethoxyethyl)pyrazine and 2-(1'-ethoxyethyl)-5-methylpyrazine being found which are compounds previously unreported in any literature.