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J Food Sci

Title:		Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Author(s):		Lipan L; Cano-Lamadrid M; Vazquez-Araujo L; Lyczko J; Moriana A; Hernandez F; Garcia-Garcia E; Carbonell-Barrachina AA;
Address:		"Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA,', Universidad Miguel Hernandez de Elche (UMH), Escuela Politecnica Superior de Orihuela (EPSO), Alicante, 03312, Spain. BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastian, Gipuzkoa, 20009, Spain. Basque Culinary Center, Mondragon Unibersitatea, Donostia-San Sebastian, Gipuzkoa, 20009, Spain. Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, 50375, Poland. Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, 41013, Spain. Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Sevilla, 41013, Spain. Department of Plant Science and Microbiology, UMH, EPSO, Research Group 'Plant Production and Technology', Orihuela, Alicante, 03312, Spain"
Journal Title:		J Food Sci
Year:		2020
Volume:		20201013
Issue:		11
Page Number:		3969 - 3980
DOI:		10.1111/1750-3841.15481
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 degrees C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 degrees C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 degrees C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 degrees C. Overall, roasting at 170 degrees C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. PRACTICAL APPLICATION: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees"
Keywords:		Color *Consumer Behavior Cooking/instrumentation/*methods Hot Temperature Humans Nuts/*chemistry Odorants/analysis Prunus dulcis/*chemistry *Taste Volatile Organic Compounds/*chemistry Prunus dulcis liking drivers pyrazines regulated deficit irrigation vo;
Notes:		"MedlineLipan, Leontina Cano-Lamadrid, Marina Vazquez-Araujo, Laura Lyczko, Jacek Moriana, Alfonso Hernandez, Francisca Garcia-Garcia, Elena Carbonell-Barrachina, Angel A eng AGL2016-75794-C4-1-R/Ministerio de Ciencia e Innovacion/ AGL2016-75794-C4-4-R/Ministerio de Ciencia e Innovacion/ Agencia Estatal de Investigacion/ AGL2016-75794-C4-1-R/European Regional Development Fund/ AGL2016-75794-C4-4-R/European Regional Development Fund/ Evaluation Study 2020/10/15 J Food Sci. 2020 Nov; 85(11):3969-3980. doi: 10.1111/1750-3841.15481. Epub 2020 Oct 13"