Volatile Compounds of Roasted and Steamed Malaysian Tropical Almond Nut (Terminalia catappaL.)

Autor:	K.A. Abbas, Khatib Alfi, Ola Lasekan
Rok vydání:	2012
Předmět:	Pyrazine biology Terminalia Steaming food and beverages biology.organism_classification Almond Nut Solvent chemistry.chemical_compound chemistry Organic chemistry Aroma Flavor Food Science Roasting
Zdroj:	International Journal of Food Properties. 15:1120-1132
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2010.514086
Popis:	The flavor extract components contributing to the characteristic aroma notes of roasted and steamed tropical almond nuts were investigated by means of gas chromatography-olfactometry and mass spectrometry of solvent extracts. Roasting and steaming data revealed all of the main classes of compounds commonly listed as thermally generated flavors in oily seeds. A total of 72 volatile compounds were identified in the sample from roasted nuts; among these were 27 hydrocarbons, 12 aldehydes, 12 ketones, 8 acids, 4 esters, 3 alcohols, 3 furans, and a pyrazine. The steamed nuts, however, yielded 66 peaks from which 63 volatile compounds were identified (22 hydrocarbons, 9 aldehydes, 9 ketones, 9 esters, 4 acids, 9 alcohols, and a pyrazine). The small number of aldehydes, ketones, pyrazine, and alcohols identified are the ones most likely to contribute to the aroma of the nuts.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e10dd13bf1ef57ebb901d44f700a76b0 https://doi.org/10.1080/10942912.2010.514086 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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