Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

Edibe S. Erten, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)244-253
Number of pages10
JournalFood chemistry
Volume217
DOIs
StatePublished - Feb 15 2017

Keywords

  • Aroma extract dilution analysis (AEDA)
  • Gas chromatography-olfactometry (GCO)
  • Solvent-assisted flavor evaporation (SAFE)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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