| Title: | Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor |
| Author(s): | Franklin LM; Mitchell AE; |
| Address: | "Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Understanding almond flavor, in terms of both sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with various odorants, and the use of descriptive sensory analysis for sweet almonds. Flavor development and off-flavors in almonds due to rancidity is also explored. The review examines the existing methods used to assess common nonvolatile as well as volatile indicators of lipid oxidation in almonds and the correlation of these indicators with consumer acceptance. Recent research on the relationship among volatile profile, rancidity indicators, and consumer acceptance is presented" |
| Keywords: | Cooking Flavoring Agents/*chemistry Humans Prunus dulcis/*chemistry Taste Volatile Organic Compounds/*chemistry Prunus dulcis almond flavor aroma off-flavors rancidity review; |
| Notes: | "MedlineFranklin, Lillian M Mitchell, Alyson E eng Review 2019/02/15 J Agric Food Chem. 2019 Mar 13; 67(10):2743-2753. doi: 10.1021/acs.jafc.8b06606. Epub 2019 Feb 28" |
