title: HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).
abstract: A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p<0.05). Benzaldehyde decreased from 2934.6±272.5 ng/g (raw almonds) to 315.8±70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively.
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
authors.forename: Lu
authors.initials: L
authors.lastname: Xiao
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
authors.forename: Jihyun
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
authors.forename: Gong
authors.initials: G
authors.lastname: Zhang
authors.affiliation: Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
authors.forename: Susan E
authors.initials: SE
authors.lastname: Ebeler
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
authors.forename: Niramani
authors.initials: N
authors.lastname: Wickramasinghe
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
authors.forename: James
authors.initials: J
authors.lastname: Seiber
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA. Electronic address: aemitchell@ucdavis.edu.
authors.forename: Alyson E
authors.initials: AE
authors.lastname: Mitchell
mesh_terms: D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006358:Hot Temperature; D027861:Prunus / Q000737:chemistry*; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds
keywords: Almond; HS-SPME GC/MS; Profiles; Raw; Roasted; Volatiles