Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline

Bethany J. Hausch, Jeanette A. Little, James A. Kenar, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

The pleasant popcorn-like smelling compound 2-acetyl-1-pyrroline (2AP) occurs naturally in many foods but is scarcely used as a flavoring agent due to its great instability. In this work, we evaluate the potential of high amylose corn starch to complex and stabilize 2AP. The methodology was first optimized using model compounds, 2-acetylpyridine and 2-acetyl-2-thiazoline, and then applied to 2AP. Complexes were successfully prepared and characterized using X-ray diffraction, gas chromatography, and differential scanning calorimetry. Loadings of up to 0.504 (±0.071)% 2AP were achieved, and storage studies showed that over half of the flavor was retained after 2 weeks at 0% relative humidity. To our knowledge, this is the first demonstration that 2AP can form amylose inclusion complexes and may lead to a method to effectively stabilize this labile aroma compound.

Original languageEnglish (US)
Pages (from-to)11718-11728
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number44
DOIs
StatePublished - Nov 7 2018

Keywords

  • 2-acetyl-1-pyrroline
  • 2-acetyl-2-thiazoline
  • 2-acetylpyridine
  • X-ray diffraction
  • amylose inclusion complex
  • complexation
  • differential scanning calorimetry
  • stabilization
  • starch

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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