کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1184752 1492075 2017 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Identification of predominant aroma components of raw, dry roasted and oil roasted almonds
ترجمه فارسی عنوان
شناسایی اجزای رایحه غالب از بادام خام، خشک شده بو داده و روغن گرفته شده
کلمات کلیدی
تبخیر طعم دهنده با حلال (SAFE)؛ تجزیه و تحلیل عصاره (AEDA)؛ کروماتوگرافی گاز - الفات سنجی (GCO)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Predominant aroma compounds of raw and dry and oil roasted almonds were identified.
• Oil roasted almonds contained the highest abundance of aroma compounds.
• Lipid degradation products were the main contributors to raw almond aroma.
• Maillard reaction products were the main contributors to roasted almond aroma.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 244–253
نویسندگان
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