ADDITIONAL STUDIES ON FLAVOR COMPONENTS OF CORN TORTILLA CHIPS

Volatile components from tortilla chips were isolated by high flow dyn amic headspace sampling using a closed loop system with excess anhydro us sodium sulfate and trapping the volatiles on Tenax. Capillary CC-MS was used to identify the components. Major volatiles identified inclu ded 2-methylpyrazine, 1-hydroxy-2-propanone,4-vinylguaiacol, 2-acetylt etrahydropyridine, (E,E)- and (E,Z)-2,4-decadienal, acetic acid, 3-met hylbutanal, gamma-butyrolactone, furfuryl alcohol, and 2,5-dimethylpyr azine. Concentration/threshold ratios indicated that the components th at have the highest probability to contribute to the aroma and flavor include (E,E)- and (E,Z)-2,4-decadienal, (E,E)-2,4-nonadienal, 3-methy lbutanal, 2-furfurylthiol, 2-acetyl-1-pyrroline, 2-acetyltetrahydropyr idine, 2-aminoacetophenone, 4-vinylguaiacol, (E)-2-nonenal, 2-methylbu tanal, a-propionyl-1-pyrroline, (E)-2-decenal, methional, and 2-ethyl- 3,5-dimethylpyrazine.