EFFECT OF CYSTEINE ADDITION ON THE VOLATILES OF EXTRUDED WHEAT-FLOUR

The sulfur-containing amino acid cysteine was added at concentrations ranging from 0% to 1.0% to wheat flour and extruded in a corotating tw in screw extruder. A total of 18 sulfur-containing compounds was tenta tively identified along with 4 pyrazines and 1 furan. The fact that mo st of the sulfur-containing compounds were thiazoles indicated that th ese compounds may be formed due to thermal degradation of cysteine. Th e increase in concentration of cysteine in the wheat flour did effect the concentration of most volatiles, including non-sulfur-containing v olatiles; however, the addition of cysteine over the 0.5% level did no t seem to greatly increase volatile production.