Journal of Food Quality / 2018 / Article / Tab 3

Research Article

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Table 3

Volatile flavor compounds of Durum wheat and Antep type bulgur.

RT (min)CompoundsMW (g/mol)Average percent ratio (%)Odor
WheatBulgur

Carboxylic acids

27.27Acetic acid602.90 ± 0.14n.a.Vinegar
41.23Hexanoic acid1165.96 ± 1.521.84 ± 1.03Unpleasant
46.65Octanoic acid1440.83 ± 0.150.49 ± 0.17Fruity acid
48.92Nonanoic acid1584.88 ± 1.34.86 ± 0.81Fatty
51.04Decanoic acid1720.59 ± 0.140.98 ± 0.5Rancid
54.85Benzoic acid122n.a.1.51 ± 0.31Odorless

Aldehydes

10.55Hexanal1002.36 ± 0.794.49 ± 0.8Grassy
21.522-Heptenal112n.a.0.60 ± 0.12Pungent green vegetable fresh fatty
24.39Nonanal1421.52 ± 1.2113.47 ± 2.37Rose-orange
25.83Octanal1281.42 ± 0.560.76 ± 0.33Fruity
27.32Furfural96n.a.0.98 ± 0.14Almond-like
28.29Decanal156n.a.2.32 ± 0.58Pleasant
29.39Benzaldehyde1060.79 ± 0.182.31 ± 0.28Bitter almond
29.652-Nonenal1400.66 ± 0.242.71 ± 0.89Rose-orange
34.561-Nonenal1442.68 ± 0.76n.a.Rose-orange
34.832-Octenal1820.65 ± 0.330.92 ± 0.60Fatty green herbal
56.58Vanillin1520.10 ± 0.050.34 ± 0.03Pleasant aromatic, vanilla

Alcohols

12.28Ethylbenzene1060.48 ± 0.110.21 ± 0.07Pungent
16.281-Butanol1460.70 ± 0.49n.a.Mildly alcoholic odor
18.27Pentanol882.38 ± 0.070.25 ± 0.19Mild to moderately strong
22.84Hexanol10217.82 ± 1.260.46 ± 0.39Sweet alcohol, pleasant
26.571-Octen-3-ol1281.11 ± 0.490.69 ± 0.23Alcohols
28.324-Ethylcyclohexanol1281.07 ± 0.42n.a.Magnolia muguet floral lily
30.391-Octanol1302.35 ± 0.280.26 ± 0.13Fresh orange rose
42.11Benzene methanol1080.66 ± 0.160.38 ± 0.05Almond-like

Phenols

42.952,6-Bis(1,1-dimethylethyl)-4-methyl phenol2203.47 ± 1.58n.a.Phenolic
45.48Phenol940.63 ± 0.090.66 ± 0.05Sweet, tarry
49.622-Methoxy-4-vinylphenol150n.a.0.34 ± 0.07Dry woody

Esters

27.002-Pentyl ester1842.14 ± 1.04n.a.Weak odor of bananas

Furans

17.182-Pentyl furan1382.80 ± 0.640.75 ± 0.12Ethereal

Hydrocarbons

6.94Decane142n.a.6.44 ± 2.88
8.23Chloroform1180.38 ± 0.040.25 ± 0.16Pleasant
8.824-Methylcyclopentene920.45 ± 0.27n.a.Hydrocarbon odor
12.94O-xylene1061.28 ± 0.230.50 ± 0.33Sweet
14.97Benzene1060.51 ± 0.05n.a.Gasoline-like
15.43Dodecane1705.72 ± 2.2832.81 ± 0.65Mild aliphatic hydrocarbon
17.92Heptacosane380n.a.1.18 ± 0.01
18.50Styrene1047.06 ± 1.047.20 ± 1.42Sweet, floral
19.70Hexadecane2821.81 ± 0.971.19 ± 0.19Odorless
20.07Heptadecane2965.83 ± 2.78n.a.Fuel-like
26.781-Octene1123.45 ± 0.99n.a.Gasoline

Ketones

3.32Propanone581.22 ± 0.482.37 ± 0.48Sweetish
4.722-Butanone720.20 ± 0.08n.a.Acetone-like
22.126-Methyl-5-hepten-2-one1260.62 ± 0.480.27 ± 0.16Powerful, fatty, green
24.963-Octen-2-one1260.76 ± 0.13n.a.Earthy
29.173,5-Octadien-2-one1240.76 ± 0.154.34 ± 1.62Fatty fruity hay, green herbal
34.39Acetophenone1200.55 ± 0.1n.a.Sweet pungent

Lactone

47.092(3H)-Furanone1540.8 ± 0.130.13 ± 0.09Strong of coconut

Terpene

29.99Beta-linalool1540.73 ± 0.35n.a.Bergamot oil and French lavender

Phthalic anhydride

55.88Isobutyl phthalate278n.a.0.31 ± 0.12Odorless

Alkanes

5.65Methane450.38 ± 0.23n.a.n.a.
13.50Cyclopropane840.22 ± 0.18n.a.n.a.

Other

8.88Unknownn.a.0.45 ± 0.07Odorless
31.84Unknown0.54 ± 0.20n.a.n.a.
35.91Unknown5.95 ± 3.36n.a.n.a.
44.13Unknown0.77 ± 0.20n.a.n.a.

RT: retention time, MW: molecular weight. Odor classification was obtained from PubChem (2017).