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Food Chem

Title:		"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds"
Author(s):		Erten ES; Cadwallader KR;
Address:		"Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 W Pennsylvania Ave, 61801 Urbana, IL, USA. Electronic address: erten2@illinois.edu. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 W Pennsylvania Ave, 61801 Urbana, IL, USA. Electronic address: cadwalldr@illinois.edu"
Journal Title:		Food Chem
Year:		2017
Volume:		20160826
Issue:
Page Number:		244 - 253
DOI:		10.1016/j.foodchem.2016.08.091
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated by GC-mass spectrometry and odor-activity values (OAVs) determined. Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds. The results of this study demonstrate the importance of lipid-derived volatile compounds in raw almond aroma. Meanwhile, in dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation"
Keywords:		"Chromatography, Gas *Food Handling Mass Spectrometry Olfactometry Prunus dulcis/*chemistry Volatile Organic Compounds/*analysis Aroma extract dilution analysis (AEDA) Gas chromatography-olfactometry (GCO) Solvent-assisted flavor evaporation (SAFE);"
Notes:		"MedlineErten, Edibe S Cadwallader, Keith R eng England 2016/09/25 Food Chem. 2017 Feb 15; 217:244-253. doi: 10.1016/j.foodchem.2016.08.091. Epub 2016 Aug 26"