50 Years of Aroma and Odor Chemistry

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50 Years of Aroma and Odor Chemistry

• Ron Buttery
• USDA, Western Regional Research Center
• Albany, California

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MAJOR CO-WORKERS

• Louisa Ling
• Richard Seifert
• Dan Guadagni
• Roy Teranishi
• Gary Takeoka

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Post-Docs (Tomato Studies)

• Gerhard Krammer Holzminden
• Florian Mayer Valley

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STUDIES ON AROMA AND ODOR COMPOUNDS

• 1 2
• FOOD VOLATILES PLANT VOLATILES
• That effect humans That effect insects

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2-acetyl-1-pyrroline

• After identification in rice also
  found in
• Bread Dry Milk
• Popcorn Carp
• Cocoa Lobster
• Wine Green Tea
• Soy sauce Ham
• Yeast extract Tortilla Chips
• etc.

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Compound Threshold m g / 1000 L

• 2-isobutyl-3-methoxypyrazine 2
• 2-hexyl-3-methoxypyrazine 1
• 2-isopropyl-3-methoxypyrazine 2
• 2-propyl-3-methoxypyrazine 6
• 2-ethyl-3-methoxypyrazine 400
• 2-methyl-3-methoxypyrazine 4000
• 2-isobutylpyrazine 400000
• 2-methoxypyrazine 700000
• 2,5-dimethylpyrazine 1800000

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FRESH TOMATO TOMATO PASTE

• (Z)-3-HEXENAL DIMETHYL SULFIDE
• (Z)-3-HEXENOL 3-METHYLBUTYRIC ACID
• HEXANAL EUGENOL
• 1-PENTEN-3-ONE 1-NITRO-2-PHENYLETHANE
• 3-METHYLBUTANAL METHIONAL
• (E)-2-HEXENAL 3-METHYLBUTANAL
• 6-METHYL-5-HEPTEN-2-ONE BETA-DAMASCENONE
• METHYL SALICYLATE
• 2-ISOBUTYLTHIAZOLE
• BETA-IONONE

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