Odor generation in ground, stored pearl millet

Reddy, Vijaya P. and Faubion, J.M. and Hoseney, R.C. (1986) Odor generation in ground, stored pearl millet. Cereal Chemistry, 63 (5). pp. 403-406.

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The characteristic mousy, acidic odor generated in ground pearl millet during brief storage was investigated and found not to be associated with oxidative rancidity of kernel lipids. Odor generation required relatively high moisture levels in the grits, suggesting that the process is enzymatic. Fractionation and reconstitution experiments showed the odor precursor to be extractable with methanol (but not petroleum ether) and retained on C-18 reverse-phase preparatory columns. When the methanol extract was further separated into water-soluble and water-insoluble fractions, the water-soluble fraction retained the ability to support odor generation. Ultraviolet scans of this active water-soluble fraction showed absorption maxima similar to apigenin, the aglycone of the major C-glycosylflavone present in pearl millet. The characteristic, odor associated with storage was formed when apigenin was added to methanol-extracted millet grits.

Item Type: Article
Author Affiliation: Contribution no. 86-214-i, Kansas Agricultural Experiment Station, Kansas State University, Manhattan 66506
Subjects: Crop Improvement > Plant Breeding
Divisions: Millet
Depositing User: Syamala
Date Deposited: 21 Oct 2010 10:54
Last Modified: 18 Nov 2010 17:55
Official URL: http://www.aaccnet.org/cerealchemistry/backissues/...
URI: http://eprints.icrisat.ac.in/id/eprint/248

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