Volatile organic compounds released by enzymatic reactions in raw nonpareil almond kernel

Kwak, Jae; Faranda, Adam; Henkin, Joshua M.; Gallagher, Maryann; Preti, George; McGovern, Patrick E.

doi:10.1007/s00217-015-2463-5

Cited by 20 publications

(29 citation statements)

References 23 publications

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“…Bonita. Previous studies in almonds have recorded higher number of volatile compounds (Lee et al 2014;Xiao et al 2014), while others detected similar (Agila and Barringer 2012;Beck et al 2011) or lower (Kwak et al 2015;Mexis et al 2009;Sanahuja et al 2011) number of volatiles, which could be related to the methodology or to the cultivar. In half of the cultivars (cvs.…”

Section: Volatile Composition Of Raw Almondsmentioning

confidence: 83%

“…Although a-pinene, a compound described has having a sharp, stone-pine flavour (Krist et al 2004) has been reported in raw almonds of cv. Butte (Lee et al 2014;Xiao et al 2014) and in an unidentified cultivar (Valdés et al 2015), not all previous works shows the presence of this compound (Erten and Cadwallader 2017;Kwak et al 2015). Furthermore, changes in its amounts after processing are only recorded after long term exposure to oxidation procedures (Valdés et al 2015), while light roasting does not significantly change the presence of a-pinene in almonds (Lee et al 2014;Xiao et al 2014).…”

Section: Changes In Volatile Compounds During Roastingmentioning

confidence: 84%

“…Amendoão, Bonita, Casanova and Pegarinhos-Murça), aldehydes represented the larger fraction of the identified volatiles. For the fact that for some cultivars alcohols represent the major fraction of volatiles, it cannot be discarded the effect of the addition of water to the HS-SPME procedure, that is linked to enzymatic reactions occurring in the almond kernel (Kwak et al 2015). Several compounds were found to be common to all cultivars and included the alcohols benzyl-alcohol, 1-octanol, and phenylethyl-alcohol, as well as the aldehydes hexanal and nonanal.…”

Section: Volatile Composition Of Raw Almondsmentioning

confidence: 99%

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Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

et al. 2019

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In almonds, volatile compounds are major contributors to flavour, being scarce the current knowledge about their volatile profile. Hence, this work intended to characterize the volatile profile, using headspace solidphase microextraction and gas chromatography-mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès and Glorieta). Overall, 35 compounds were identified, with major chemical classes being alcohols and aldehydes. In raw fruits, benzaldehyde and 3-methyl-1-butanol were key compounds, with roasting changing volatile profiles, increasing release of compounds, with predominance of hexanal and benzaldehyde. Cultivars Glorieta and Molar didn't show significant increase in aldehyde content after roasting, which may indicate higher resistance to heat-caused oxidation. The use of linear discriminant analysis and principal components analysis permitted the recognition of patterns in the volatile profiles, that can be useful for cultivars identification. This work allowed the characterization and monitoring changes caused by roasting of volatile components of less studied almond cultivars, identifying some that can withstand roasting procedures with reduced formation of compounds associated with off-flavours.

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Section: Volatile Composition Of Raw Almondsmentioning

confidence: 83%

Section: Changes In Volatile Compounds During Roastingmentioning

confidence: 84%

Section: Volatile Composition Of Raw Almondsmentioning

confidence: 99%

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Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

et al. 2019

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“…Table ,b summarizes the volatiles of the studied VAOs and VHOs, respectively, observing significant differences for each of the volatile compound families between the two types of nut oils. It is well known that the volatiles are related to sensory notes, such as fruit/banana (hexanol), oily/green–sweet (hexanal), fruity (pentanol), and bitter almonds (benzaldehyde) …”

Section: Resultsmentioning

confidence: 99%

Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By‐Products

Ojeda‐Amador

Fregapane

Salvador

2019

Euro J Lipid Sci & Tech

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Various cultivars of almonds (“Ferragnes,” “Guara,” “Largueta,” and “Marcona”) and hazelnuts (“Negret,” “Pauetet,” and “Tonda”), particularly their virgin oils and by‐products, are evaluated in this study. The almond and hazelnut virgin oils present high contents of oleic acid (59–73% and 76–80%, respectively) and α‐tocopherol (420–542 and 310–378 mg kg–1, respectively), as compared with other virgin vegetable oils. Aldehydes are the major contributors to their aromatic profile (54–74% almond oil and 30–40% hazelnut oil of total content), especially, benzaldehyde in almond oils (1.35–7.52 mg kg–1), and hexanal in hazelnut oils (0.99–1.27 mg kg–1). Statistical differences exist between the virgin almond and hazelnut oils and their varieties, for most of the chemical compounds studied. While all the nut varieties are high in polar phenolic compounds, “Ferragnes” almonds (1262 mg kg–1) and “Negret” hazelnuts (1720 mg kg–1) stand out. Accordingly, high antioxidant activity is also observed. Finally, the residual cakes may be considered a good source of polar phenolic compounds (823–2064 mg kg–1 almond cakes, 2261–4179 mg kg–1 hazelnut cakes), possessing high antioxidant capacity with potential applications of these by‐products as functional ingredients in food and non‐food formulations. Practical Applications: Virgin nut oils are gaining consumers’ preference due to their unique organoleptic attributes and potential health effects. It is therefore very relevant to establish their specific chemical composition, directly related to their properties, and that are greatly affected by the cultivar.

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“…Benzaldehyde (V10), is a breakdown product of amygdalin (cyanogenic glycoside naturally generated in almond) and so the predominant volatile compound mainly in raw bitter almond (Kwak et al., 2015). Although it was reported that roasting process might reduce the benzaldehyde level for about 90% in sweet and bitter almonds (Hojjati, Lipan, & Carbonell‐Barrachina, 2016; Xiao et al., 2014), the opposite was observed in the present study, in which benzaldehyde increased with the heating treatment being higher in T 2 samples.…”

Section: Resultsmentioning

confidence: 99%

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Lipán

Cano‐Lamadrid

Vázquez‐Araújo

et al. 2020

Journal of Food Science

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HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty‐five volatile compounds were identified and the key compounds for the roasting process were 2,5‐dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under‐roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over‐roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. Practical Application This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees.

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Volatile organic compounds released by enzymatic reactions in raw nonpareil almond kernel

Cited by 20 publications

References 23 publications

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By‐Products

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

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