« Previous AbstractTy3 transposes in mating populations of yeast: a novel transposition assay for Ty3    Next Abstract"Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments" »

J Food Sci

Title:		Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting
Author(s):		Kiralan M;
Address:		"Food Engineering Department, Abant Izzet Baysal University, Bolu, Turkey. mustafakiralan@yahoo.com"
Journal Title:		J Food Sci
Year:		2012
Volume:		77
Issue:		4
Page Number:		C481 - C484
DOI:		10.1111/j.1750-3841.2012.02638.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography-mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting"
Keywords:		"Aldehydes/analysis Benzoquinones/analysis Cymenes Databases, Factual Food Handling/*methods Gas Chromatography-Mass Spectrometry Hot Temperature *Microwaves Monoterpenes/analysis Nigella sativa/*chemistry/*radiation effects Pyrazines/analysis Seeds/*chemi;"
Notes:		"MedlineKiralan, Mustafa eng Comparative Study 2012/04/21 J Food Sci. 2012 Apr; 77(4):C481-4. doi: 10.1111/j.1750-3841.2012.02638.x"