Changes in volatile compounds and sensory quality during toasting of Spanish almonds

Abstract

Toasting is one of the most important unit operations in turro´n manufacture. The main objective was to study changes in volatile compounds and sensory odour and aroma during almond toasting. Two almond cultivars were studied 'Comuna' and 'Marcona'. CIEL*a*b* colour, instrumental aroma and sensory odour and flavour were evaluated in toasted almonds (200°C: the most popular temperature for almond toasting in convection ovens) at five times from 12 to 23 min. The main pyrazines found were: 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine and 2,4-dimethyl-3-ethylpyrazine. Pyrazines, furans and pyrroles concentrations in 'Comuna' almonds were higher than in 'Marcona' samples at the end of toasting; however, sensory analysis showed that 23 min were too long for 'Comuna' almonds (burnt notes) and shorter toasting time must be applied. Based on both instrumental and sensory colour and aroma data, the recommended toasting time at 200°C in convection ovens for 'Comuna' and 'Marcona' almonds should be 20 min.

Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

“…In previous studies, Vázquez‐Araújo et al . () reported more intense changes in the CIE L * a * b * colour coordinates due to the roasting of Spanish almonds. For instance, these authors reported increments of 18.5 and 13.7 units for coordinates L * and C ab *, respectively, in almonds from the Spanish cultivar ‘Comuna’.…”

Volatile composition and descriptive sensory analysis of Italian vanilla torrone

“…1), because of the high concentrations of three compounds: benzaldehyde, benzyl alcohol and vanillin. It seems from the volatile profile that some compounds could be artificially present in this type of confection, especially benzaldehyde, which is a natural compound present in almonds, but not as such high concentrations (Vázquez‐Araújo et al. , 2008a, 2009).…”

“…C. Ltd, Barcelona, Spain; 30 m × 0.25 mm × 0.25 μm film thickness). Analyses were carried out using conditions previously described by Vázquez‐Araújo et al. (2008a,b,c, 2009).…”

“…, 2003; Krist et al. , 2004; Vázquez‐Araújo et al. , 2008a, 2009), and from different types of Spanish turrón , a similar product to the Italian torrone (Vázquez et al.…”

Orientation to determine quality attributes of flavoring excipients containing volatile molecules

“…Five out of these six substances are odor active and can be formed during fermentation, storage, and aging of meat/meat products [17][18][19][20]: 2-methylpropanale and 3-methylbutanal are known to be degradation products of peptides [21,22], whereas 2-n-pentylfurane, 2-methylpyrazine and 2-heptanone are decomposition products of linoleic acid [23,24]. Hence, 2-methylpyrazine can be formed as an oxidation product of L-ascorbic acid and amino acids, and is known to be a roast flavor [24,25]. Additionally, toluol was selected to monitor the contamination of the raw material as well as the production process.…”