Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization

Fischer, M.; Wohlfahrt, Sebastian; Varga, Janos; Matuschek, G.; Saraji-Bozorgzad, Mohammad R.; Walte, Andreas; Denner, Thomas; Zimmermann, Ralf

doi:10.1007/s12161-016-0549-8

Cited by 29 publications

(27 citation statements)

References 47 publications

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“…Pine nuts were reported to be close to almonds and hazelnuts in that report. The high levels of phytosterols in pine nuts in comparison to other tree nuts was confirmed by a targeted study of lipids by Esche et al Pine nuts were included in a study of flavor volatiles using a unique thermal sampler . The nuts were roasted in the sampler and the volatile compounds were evaluated by GC‐MS.…”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 95%

“…The other minor food lipids, phytosterols, and their esters and related compounds have been evaluated using targeted studies with HPLC and GC . A study by Fischer et al evaluated the changes in volatile compounds with roasting using a specific GC‐MS technique included Brazil nuts.…”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

“…Reviews of targeted metabolomics studies of roasted nuts have included cashews . Volatile compounds produced by roasting of cashews were found to be the same as those of other tree nuts …”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

“…This was identified as a chemometric approach. Volatile flavor compounds produced during hazel nut roasting were evaluated for various nuts including hazelnuts using GC‐MS with a specialized sampler . This approach allowed for sampling of a single nut.…”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

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Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Dean

2018

Eur. J. Lipid Sci. Technol.

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Tree nuts and related seeds such as peanuts and oilseeds contain large numbers of secondary metabolites. These compounds have beneficial qualities for human health and wellness, but the reports on them are scattered. The growing field of metabolomics aims to characterize these compounds in a systematic way so that the mechanism of their formation can be better understood. This review gathers current studies using both targeted and non‐targeted approaches to the analysis of secondary metabolites from tree nuts and related oilseeds. Almonds, Brazil nuts, hazelnuts, macadamia nuts, pecan, pine nuts, pistachios, walnuts, peanuts, rapeseeds, and sesame seeds are included along with some lesser known products. The changes with roasting are also discussed. Phenotypic data of this type is useful for identifying specific genetic markers that could be used for crop improvement. High value crops such as tree nuts, peanuts, and oilseeds would benefit from these advances in the understanding of the development of secondary metabolites as they are crucial to seed development, growth, and characteristic flavors. Practical Applications: Tree nuts and seeds are sources of high quality protein and oils worldwide. This review gathers information about more recent studies of the secondary metabolites that are present in these products. The identification and understanding of the mechanism of their formation is needed for expanding the role of tree nuts and related seeds in nutrition and health. A critical review allows for the collection of research on this topic to increase access of the results to those in the field who continue to advance these studies. Nuts and seeds undergo a series of processing steps to produce consumer products. Nuts are harvested from trees, or in the case of peanuts, from plants, either mechanically or by hand. Shelling and cleaning to remove protective outer shells is usually done and then most nuts or seeds are roasted to form desired flavors. Some nuts such as almonds, walnuts, and pecan are often consumed raw. Roasting operations can be either continuous or batch operations. After cooling, nuts are inspected to remove unwanted material and then packaged for retail sale.

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Section: Studies Of Secondary Metabolitesmentioning

confidence: 95%

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

“…Reviews of targeted metabolomics studies of roasted nuts have included cashews . Volatile compounds produced by roasting of cashews were found to be the same as those of other tree nuts …”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

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Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Dean

2018

Eur. J. Lipid Sci. Technol.

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“…In addition to lipid‐related volatiles, Maillard reaction products such as pyrazines are also expected to be generated during the roasting process. Recently, it was demonstrated by fast‐cycling optical heating GC that pyrazine concentrations within tree nuts increase upon exposure to roasting temperatures (170 °C; Fischer et al., ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Gong

Kerrihard

Pegg

2018

Journal of Food Science

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Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw “Desirable” pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS‐SPME coupled to GC‐MS using stable deuterium‐labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor‐active compounds were identified in roasted samples, including 9 compounds not detected in raw “Desirable” pecans. Pyrazines, notable indicators of the Maillard reaction, were found only in roasted samples and demonstrated continual increases throughout observed roasting times. Furthermore, it was noted that hydrocarbon derivatives showed substantial increases with roasting, likely a result of the degradation of nonvolatile lipids. The observed changes correspond well to prior sensory investigations concerning the impact of roasting on pecan flavor, and explain increases in intensity for roasted, nutty, buttery, and sweet sensory traits. Practical Application The results of this study document the volatile constituents generated during the roasting of pecans, and this may help formulators, who are trying to develop natural and artificial pecan flavors in new food products.

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Analytical Application of Single‐Photon Ionization Mass Spectrometry ( SPI ‐ MS )

Streibel¹,

Czech²,

Zimmermann³

2020

Photoionization and Photo‐Induced Processes in Mass Spectrometry

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Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization

Cited by 29 publications

References 47 publications

Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS

Analytical Application of Single‐Photon Ionization Mass Spectrometry ( SPI ‐ MS )

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