Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.
Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated by GC-mass spectrometry and odor-activity values (OAVs) determined. Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds. The results of this study demonstrate the importance of lipid-derived volatile compounds in raw almond aroma. Meanwhile, in dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 W Pennsylvania Ave, 61801 Urbana, IL, USA. Electronic address: erten2@illinois.edu.
Edibe S
ES
Erten
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 W Pennsylvania Ave, 61801 Urbana, IL, USA. Electronic address: cadwalldr@illinois.edu.
Keith R
KR
Cadwallader
D002849:Chromatography, Gas; D005511:Food Handling; D013058:Mass Spectrometry; D064367:Olfactometry; D000068181:Prunus dulcis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds
Aroma extract dilution analysis (AEDA); Gas chromatography-olfactometry (GCO); Solvent-assisted flavor evaporation (SAFE)