| Title: | Volatile compound formation during argan kernel roasting |
| Author(s): | El Monfalouti H; Charrouf Z; Giordano M; Guillaume D; Kartah B; Harhar H; Gharby S; Denhez C; Zeppa G; |
| Address: | "Faculte des Sciences, Universite Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco" |
| ISSN/ISBN: | 1934-578X (Print) 1555-9475 (Linking) |
| Abstract: | Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110 degrees C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil |
| Keywords: | Gas Chromatography-Mass Spectrometry Hot Temperature Odorants Plant Oils/*chemistry Sapotaceae/*chemistry Seeds/*chemistry Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineEl Monfalouti, Hanae Charrouf, Zoubida Giordano, Manuela Guillaume, Dominique Kartah, Badreddine Harhar, Hicham Gharby, Said Denhez, Clement Zeppa, Giuseppe eng Research Support, Non-U.S. Gov't 2013/03/12 Nat Prod Commun. 2013 Jan; 8(1):33-6" |
