Abstract
The sodium bicarbonate soluble cornponents of the flavor of roasted starch have strong acidic, but fragrant flavor. Therfore this conponents are considered to play a significant role in the flavor of roasted starch.
This acidic components were subjected to direct gas chromatographies, to identify the following nine volatile fatty acids; acetic acid, propionic acid, iso-butyric acid, iso-valeric acid, n-valeric acid, crotonic acid, iso-caproic acid, n-caproic acid.
This fraction obtained here contained many components and then column chromatographic fractionation was preliminarily carried out to facilitate the practicing of GC-MS spectroscopies. The following seven organic acids and two enolic compounds were identified by GC-MS spectroscopies; benzoic acid, 2-furoic acid, succinic acid, methylsuccinic acid, fumaric acid, glycolic acid, oxalic acid; maltol and 5-methylcyclopent-2-en-2-ol-1-one.
These compounds identified here are supposed to be concerned with flavor of roasted starch.
