50 Years of Aroma and Odor Chemistry

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