Volatile Compounds of Roasted and Steamed Malaysian Tropical Almond Nut (Terminalia catappa L.) |
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| Authors: | Ola Lasekan Khatib Alfi Kassim A Abbas |
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| Affiliation: | 1. Universiti Putra Malaysia, Faculty of Food Science and Technology , Serdang , Selangor , Malaysia lasekan@food.upm.edu.my;3. Universiti Putra Malaysia, Faculty of Food Science and Technology , Serdang , Selangor , Malaysia |
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| Abstract: | 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. |
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| Keywords: | Terminalia catappa Volatile compounds Roasted Steamed |
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