title: Volatile compound formation during argan kernel roasting.
abstract: Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110 degrees C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.
authors.affiliation: Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco.
authors.forename: Hanae
authors.initials: H
authors.lastname: El Monfalouti
authors.forename: Zoubida
authors.initials: Z
authors.lastname: Charrouf
authors.forename: Manuela
authors.initials: M
authors.lastname: Giordano
authors.forename: Dominique
authors.initials: D
authors.lastname: Guillaume
authors.forename: Badreddine
authors.initials: B
authors.lastname: Kartah
authors.forename: Hicham
authors.initials: H
authors.lastname: Harhar
authors.forename: Saïd
authors.initials: S
authors.lastname: Gharby
authors.forename: Clément
authors.initials: C
authors.lastname: Denhez
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Zeppa
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D009812:Odorants; D010938:Plant Oils / Q000737:chemistry*; D029632:Sapotaceae / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D010938:Plant Oils; D055549:Volatile Organic Compounds; C555574:argan oil