Studies on Flavor of Roasted Starch

Part II. Separation and identification of maltol, 5-methylcyclopent-2-en-2-ol-1-one and other phenolic compounds

Abstract

The sodium hydroxide soluble fraction of the flavor of roasted starch has characteristic fragrant odor, and this fraction was subjected to gas-liquid chromatographies and gas chromatographmass spectroscopies.
As sweet fragrant flavor, 5-methylcyclopent-2-en-2-ol-1-one and maltol were separated and identified by MS and IR spectroscopies and these compounds have so-called "sugary flavor".
The following five phenolic compounds; phenol, m-cresol, pyrocatechol, resorcinol and homocatechol, were identified by MS spectroscopies. These phenolic compounds, especially homocatechol, have strong characteristic smoky flavor which are supposed to be concerned with flavor of roasted starch.