title: Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
abstract: The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography-mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.
authors.affiliation: Food Engineering Department, Abant İzzet Baysal University, Bolu, Turkey. mustafakiralan@yahoo.com
authors.forename: Mustafa
authors.initials: M
authors.lastname: Kiralan
mesh_terms: D000447:Aldehydes / Q000032:analysis; D016227:Benzoquinones / Q000032:analysis; D000081007:Cymenes; D016208:Databases, Factual; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008872:Microwaves; D039821:Monoterpenes / Q000032:analysis; D031881:Nigella sativa / Q000737:chemistry* / Q000528:radiation effects*; D011719:Pyrazines / Q000032:analysis; D012639:Seeds / Q000737:chemistry* / Q000528:radiation effects*; D052617:Solid Phase Microextraction; D017365:Spices / Q000032:analysis; D013997:Time Factors; D014421:Turkey; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D016227:Benzoquinones; D000081007:Cymenes; D039821:Monoterpenes; D011719:Pyrazines; D055549:Volatile Organic Compounds; C007210:4-cymene; C003466:thymoquinone