50 years of aroma and odor chemistry ron buttery usda, western regional research center albany,...

50 Years of Aroma and Odor Chemistry

Ron Buttery

USDA, Western Regional Research Center

Albany, California

MAJOR CO-WORKERS

Louisa Ling

Richard Seifert

Dan Guadagni

Roy Teranishi

Gary Takeoka

Post-Docs (Tomato Studies)

Gerhard Krammer Holzminden

Florian Mayer Valley

STUDIES ON AROMA AND ODOR COMPOUNDS

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

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.

Compound Threshold g / 1000L

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

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