Characteristics of Volatile Compounds of Starches Extracted with Aqueous Solutions

Abstract

Volatile compounds of wheat, corn, and potato starches were determined prior to and upon extraction of the starches with aqueous solutions of sodium hydroxide (NaOH), ethanol, and sodium dodecyl sulfate (SDS). Aqueous NaOH extraction was effective in reducing the level of total volatiles and removing certain volatiles from both wheat and corn starches without increasing the level of hexanal, an important lipid autoxidation product. However, the extraction did not considerably influence the composition and abundance of volatiles in potato starch. Aqueous ethanol extraction reduced the level of total volatiles only in wheat starch. Aqueous SDS extraction was not practical in the removal of volatiles from cereal starches. However, SDS extraction was effective in removing volatiles from potato starch, as well as reducing its hexanal level. It is evident that NaOH extraction is suitable for the removal of volatiles associated with cereal starches, whereas SDS extraction is more appropriate for tuber starches.

Keywords:

• Starch
• Volatiles
• Flavor
• Off-flavor
• Odor
• Removal of volatiles

ACKNOWLEDGMENTS

This research was conducted as part of the author's graduate work. The author sincerely acknowledges the invaluable contributions of Dr. Paul A. Seib, Department of Grain Science and Industry, Kansas State University, and Dr. Okkyung K. Chung and Dr. Larry M. Seitz, USDA/ARS Grain Marketing and Production Research Center, Manhattan, KS, USA.