Abstract
1) Aroma concentrates were obtained from wheat gluten by steam distillation followed by ether extraction.
2) The aroma concentrates were fractionated by usual methods into basic fraction, acidic fraction, carbonyl fraction, carbonyl-free neutral fraction, phenolic fraction and acidic fraction obtained by hydrolysis.
3) The organoleptic test showed that the aroma of wheat gluten mainly consisted of neutral fraction (carbonyl fraction, carbonyl-free neutral fraction).
4) Among carbonyl-free neutral fraction, three compounds were the important constituents of wheat gluten flavor.
5) Additionally carbonyl compounds in the from of 2, 4-DNPH were secured by trapping method and analyzed by gas chromatography (flash exchange method), thinlayer chromatography, paper chromatography and infrared spectrometry. Among carbonyls identified, n-capraldehyde was main component.
