| Popis: |
Volatile compounds in commercial wheat, corn, potato, waxy corn, and tapioca starches and in laboratory-prepared wheat, corn, and potato starches were collected, separated, and identified by a purge and trap concentrator (P&T) interfaced to a gas chromatograph (GC) equipped with a Fourier transform infrared detector (FTIRD) and a mass selective detector (MSD). Hexanal was the most abundant compound in the corn and potato starches and in the laboratory-prepared wheat starch as determined by total ion chromatogram (TIC) peak areas. Hexanal was the third most abundant compound in commercial wheat starch after 2-ethyl-1-hexanol and benzaldehyde. Among the volatile organics, the level of aldehydes was the highest, followed by alcohols, ketones, benzenes, esters, and terpenes. Specific compounds identified, the majority of which appear to be degradation products of lipid peroxidation, include hexanal, heptanal, octanal, nonanal, decanal, benzaldehyde, 2-propanone, 2-propanol, 1-butanol, 2-ethyl-1-hexan... |
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