Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

Table 4

Volatile compounds identified in MRPs using HS-SPME.

Serial number	Compound name	Cas	Fragrance description	Peak area (%)	RI
1	N-Methylpyrrole	96-54-8	Smoky, herbal	0.20	1145	1246
2	1-Pentanamine	17839-26-8	-	0.20	-	1301
3	2-Methyltetrahydrofuran-3-one	3188-00-9	Bread, butter	0.78	1270	1380
4	2-Pyridinamine	146580-32-7	-	0.20	-	1384
5	2-Methylpyrazine	109-08-0	Nutty, cocoa	0.20	1267	1385
6	Hydroxyacetone	116-09-6	Pungent, caramellic	3.32	1301	1422
7	2,5-Dimethylpyrazine	123-32-0	Cocoa, nuts	1.17	1328	1437
8	Pyrazine, 2,6-dimethyl-	108-50-9	Coffee buttermilk	0.78	1340	1444
9	2,3-Dimethyl pyrazine	5910-89-4	Peanut butter	1.17	1355	1461
10	2-Ethyl-6-methylpyrazine	13925-03-6	Roasted potato	0.39	1389	1497
11	2-Ethyl-5-methylpyrazine	13360-64-0	Coffee bean	0.39	1395	1503
12	2,3,5-Trimethylpyrazine	14667-55-1	Nutty, baked potato	5.85	1414	1517
13	DL-2-octanol	123-96-6	Fresh, woody herbal	0.20	-	1525
14	2-Propylpyrazine	18138-03-9	Green vegetable	0.20	1430	1528
15	2-Ethyl-3,6-dimethylpyrazine	27043-05-6	Burnt coffee	3.51	-	1555
16	Acetic acid	64-19-7	Sour vinegar	3.51	1473	1561
17	Pyrazine, 2-ethyl-3,5-dimethyl-	248-182-2	Burnt coffee	3.32	-	1571
18	2-Methyl-5-propylpyrazine	29461-03-8	-	0.98	-	1574
19	Pyrazine, 2-methyl-5-propyl-	2884-14-2	-	0.20	-	1587
20	Pyrazine, 3,5-diethyl-2-methyl-	18138-05-1	Nutty meaty	0.78	-	1602
21	3,5-Dimethyl-2-propylpyrazine	32350-16-6	Hazelnut	0.39	-	1644
22	Propanoic acid	79-09-4	Pungent acidic	0.39	1526	1647
23	2,3-Dimethyl-5-n-propylpyrazine	32262-98-9	-	0.59	-	1650
24	2,3,5-Trimethyl-6-propylpyrazine	92233-82-4	-	0.98	-	1678
25	1-Acetoxy-2-propanol	1331-12-0	-	7.02	-	1682
26	Ethyl digol	111-90-0	-	6.83	1628	1741
27	Isopropyl formate	625-55-8	Cocoa	0.59	-	1746
28	2-Allyl-5-methylpyrazine	55138-63-1	-	1.17	-	1768
29	Furfuryl alcohol	98-00-0	Caramel bread	2.15	1678	1771
30	(3,4-Dimethylphenyl) ethanone	3637-01-2	-	0.98	-	1802
31	2-Allyl-3-hydroxybenzaldehyde	79950-42-8	-	0.98	-	1868
32	1-Furfurylpyrrole	1438-94-4	Fruity coffee	9.17	1850	1939
33	2-Pentylfuran	3777-69-3	Fruity, beany	0.98	-	1980
34	2,6-Di-tert-butyl-4-methylphenol	128-37-0	Phenolic camphor	16.58	1920	2024
35	2-Butylfuran	4466-24-4	Mild fruity	0.59	-	2041
36	1-Dodecanol	112-53-8	Earthy, soapy	0.78	1973	2074
37	2-Acetyl pyrrole	1072-83-9	Musty nut skin	0.98	1960	2079
38	2-Pentadecanone	2345-28-0	Fresh jasmine	0.20	2031	2133
39	Isopropyl palmitate	142-91-6	Bland oily	1.76	-	2140
40	2,4-Di-tert-butylphenol	96-76-4	Phenolic	0.39	2315	2225
41	4-Hydroxy-4-methyl-2-pentanone	123-42-2	-	0.20	-	2273
42	Cyclohexadecane	295-65-8	-	1.76	-	2293
43	N-Hexadecanoic acid	57-10-3	Fatty	6.63	2931	2319
44	Dodecanoic acid	143-07-7	Bay oil	2.34	2503	2400