Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Xu, Yanling; Liao, Meiji; Wang, Danfeng; Jiao, Shunshan

doi:10.1111/jfpp.14376

Cited by 16 publications

(18 citation statements)

References 27 publications

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“…More recently, a total number of 85 volatile compounds were found using hot air‐assisted radio frequency as a new roasting method by Xu et al. (2020) with 2,5‐dimethyl‐pyrazine, methylbenzene, hexanal, and heptane as the major compounds. It is believed that the majority of volatile compounds in almond oil are derived from Maillard, lipid oxidation/degradation, and sugar pyrolysis reactions (Erten & Cadwallader, 2017; Xu et al., 2020).…”

Section: Chemical Composition Of Almond Oilmentioning

confidence: 99%

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Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

Ouzir

Bernoussi

Tabyaoui

et al. 2021

Comp Rev Food Sci Food Safe

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Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high‐quality and high‐quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic‐assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt‐assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco‐friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.

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Section: Chemical Composition Of Almond Oilmentioning

confidence: 99%

“…(2020) with 2,5‐dimethyl‐pyrazine, methylbenzene, hexanal, and heptane as the major compounds. It is believed that the majority of volatile compounds in almond oil are derived from Maillard, lipid oxidation/degradation, and sugar pyrolysis reactions (Erten & Cadwallader, 2017; Xu et al., 2020).…”

Section: Chemical Composition Of Almond Oilmentioning

confidence: 99%

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

Ouzir

Bernoussi

Tabyaoui

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Heat is generated inside the food products by molecular friction, owing to ionic conduction and dipole rotation during heating. Compared with microwave heating, radio frequency has a deeper penetration depth and a relatively uniform electromagnetic field distribution, which allows the bulk and thick materials to be heated more efficiently [ 67 ]. Recently, a roasting processing method of almonds has been reported by using the radio frequency technique for 15 min at 120–130 °C.…”

Section: Volatile Profile Of Nuts After Thermal Treatmentsmentioning

confidence: 99%

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Valdés¹,

Romero²,

Polo³

et al. 2021

Foods

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The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts.

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“…They are consumed after being roasted, a process which increases their hardness and crispness, enhances their aroma, and gives them a roasted appearance. Roasting can also deactivate enzymes, eliminate pests, and kill pathogenic microbes [1]. The most common type of oven is a traditional hot air oven, and the roasting method comprises hot air heating at over 100 • C for 120 min, which is extremely time-consuming.…”

Section: Introductionmentioning

confidence: 99%

Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations

Lian

Chen

2022

Foods

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Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation. Almonds with an initial moisture content of 8.47% (w.b.) were heated at an RF electrode gap of 10 cm; the target roasting temperature of 120 °C was achieved at weights of 0.5, 1, 1.5, and 2 kg for 4, 3.5, 7.5, and 11 min, respectively; and the moisture content was reduced to less than 2% (w.b.). For comparison, 1 kg of almonds was roasted in a 105 °C conventional oven for 120 min. The darker color and lower moisture content, water activity, and acid value of the RF-roasted almonds were favorable for preservation. The aroma analysis using gas chromatography/ion mobility spectroscopy (GC–IMS) revealed that the aroma signal after roasting was richer than that of raw almonds, and principal component analysis (PCA) demonstrated that the aromas of roasted and commercial almonds were similar. The RF-roasted almonds presented a better flavor, texture, and overall preferability compared to commercial almonds. RF heating could be used in the food industry to roast nuts.

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Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Cited by 16 publications

References 27 publications

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations

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