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Food Chem Toxicol

Title:		Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction
Author(s):		Lasekan O; Abbas K;
Address:		"Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia"
Journal Title:		Food Chem Toxicol
Year:		2010
Volume:		20100525
Issue:		8-Sep
Page Number:		2212 - 2216
DOI:		10.1016/j.fct.2010.05.050
ISSN/ISBN:		1873-6351 (Electronic) 0278-6915 (Linking)
Abstract:		"Considering the importance of tropical almond nuts as a snack item, a study was conducted to identify the flavour volatiles and acrylamide generated during the roasting of the nuts. The supercritical fluid extracted flavour components revealed 74 aroma active compounds made up of 27 hydrocarbons, 12 aldehydes, 11 ketones, 7 acids, 4 esters, 3 alcohols, 5 furan derivatives a pyrazine, and 2 unknown compounds. While low levels of acrylamide (8-86 microg/kg) were obtained in the roasted nuts, significant (P<0.05) increases occurred in concentration with increased roasting temperature and time. Carboxylic acids were the most abundant volatiles in the roasted almond nuts and less significant (P>0.05) concentration of acrylamide was generated with mild roasting and shorter roasting period"
Keywords:		"Acrylamides/*analysis Calibration Chromatography, High Pressure Liquid Chromatography, Supercritical Fluid Cooking Gas Chromatography-Mass Spectrometry Indicators and Reagents Malaysia Prunus/*chemistry Reference Standards Reproducibility of Results Smell;"
Notes:		"MedlineLasekan, Ola Abbas, Kassim eng England 2010/06/01 Food Chem Toxicol. 2010 Aug-Sep; 48(8-9):2212-6. doi: 10.1016/j.fct.2010.05.050. Epub 2010 May 25"