HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

• A HS-SPME GC/MS method was developed for volatiles in raw and dry-roasted almonds.
• A total of 58 volatiles were identified in raw and in roasted almonds.
• With few exceptions (e.g. in benzaldehyde) most volatiles increased upon roasting.
• Significant increases relate to the development of roasted almond flavor.

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 °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.