| Title: | HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis) |
| Author(s): | Xiao L; Lee J; Zhang G; Ebeler SE; Wickramasinghe N; Seiber J; Mitchell AE; |
| Address: | "Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA. Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA. Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA. Electronic address: aemitchell@ucdavis.edu" |
| DOI: | 10.1016/j.foodchem.2013.11.052 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p<0.05). Benzaldehyde decreased from 2934.6+/-272.5 ng/g (raw almonds) to 315.8+/-70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 degrees C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively" |
| Keywords: | Cooking/instrumentation/*methods Gas Chromatography-Mass Spectrometry/*methods Hot Temperature Prunus/*chemistry Solid Phase Microextraction/*methods Volatile Organic Compounds/*chemistry Almond Hs-spme gc/ms Profiles Raw Roasted Volatiles; |
| Notes: | "MedlineXiao, Lu Lee, Jihyun Zhang, Gong Ebeler, Susan E Wickramasinghe, Niramani Seiber, James Mitchell, Alyson E eng Research Support, Non-U.S. Gov't England 2014/01/16 Food Chem. 2014 May 15; 151:31-9. doi: 10.1016/j.foodchem.2013.11.052. Epub 2013 Nov 18" |
