The Main Aroma Compounds in Cookie Analysis of the Main Aroma Compounds in Cookies Using Steam Distillation Extraction and Aroma Extract Dilution Methods

Abstract

A basic cookie mix was made using wheat flour (45%), shortening (25%), sugar (20%) and whole egg (10%). Cookies were baked at 170°C for 11 minutes. Aromatic compounds contained in the cookie were extracted into diethyl ether using a simultaneous steam distillation extraction process. The diethyl ether extract was then concentrated and the aromatic compounds contained therein were identified by gas chromatography-mass spectrometry using a DB-WAX column. A total of 65 compounds were identified, and their aromatic intensity and characteristics were analyzed using the aroma extract dilution analysis method. The main aromatic compounds in the cookies were 2,5-dimethylpyrazine, followed by 1-octen-3-one, and 2-acetyl-1-pyrroline. Other aromatic compounds identified were pyrazines, aldehydes and ketones.