AEDA found that acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, acetic, butanoic, hexanoic, octanoic, and decanoic acids, ethyl butanoate, ethyl hexanoate, dimethyl trisulfide, methional and phenylacetaldehyde had high FD values.
In addition, 3-methylbutanal, 2-methylpropanal and 2-methylbutanal contributed to the malty aroma.
An internal standard compound, 2-methyl-3-methanone, n-alkane ([C.sub.8]-[C.sub.20]) and authentic compounds including acetaldehyde, trans-2-decenal, 2-methylpropanal, 2-methylbutanal
, 3-methylbutanal, pentanal, hexanal, heptanal, (E), 2-heptenal, 2-methylthiazole, benzaldehyde, octanal, benzeneacetaldehyde, nonanal, decanal, (E,E), 2,4-decadienal, ethanol, 1-propanol, 2-furanmethanol, 1-hexanol, 1-octen-3-ol, fufural, tetradecanal, 1-octanol, acetone, 2-propanone, 2,3-butanedione, 2-butanone, 2-heptanone, 3-octanone, dimethyldisulfide, pyrazine, methylpyrazine, 2,3-dimethylpyrazine etc.
Key differentiating volatile compounds in the SMP included 3-methylbutanal, 2-methylbutanal
, dimethyl disulfide, hexanal, 2-hexanone, toluene, 2-heptanone and heptanal.
All samples contained nutty compounds, such as 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine; chocolate-malty compounds like 2-methylbutanal
; as well as rosy compounds--phenylacetaldehyde.