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

Valdés, Arantzazu; Romero, Raquel Sánchez; Polo, Adriana Juan; Moya, María Soledad Prats; Pérez, Salvador E. Maestre; Sanahuja, Ana Beltrán

doi:10.3390/foods10071611

Cited by 26 publications

(10 citation statements)

References 66 publications

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“…During baking, carbonyl compounds and amides trigger the Maillard reaction, Streker degradation, and caramelization reaction, to produce aldehydes, ketones, pyrazines, heterocyclics, etc. [8][9][10]. Too much baking will destroy amino acids and sugars and convert the dominant flavor to a burnt one and cause bitterness [11].…”

Section: Introductionmentioning

confidence: 99%

“…Too much baking will destroy amino acids and sugars and convert the dominant flavor to a burnt one and cause bitterness [11]. The defatted tiger nut flour contains abundant sugars and amino acids, which can be used as suitable flavor precursors [5,10]. Proper baking condition can retain the flavor of defatted tiger nut flour, increasing the sweet, caramel, and nutty flavors as well as special aromas such as floral and fruity [12].…”

Section: Introductionmentioning

confidence: 99%

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Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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“…The Maillard reactions, caramelization, and lipid oxidation reactions play a significant role in shaping the flavor of roasted nuts. During these reactions, some heterocyclic volatile compounds, such as furans, ketones, pyrazines, pyrroles, aldehydes, and pyridines, are formed in nuts [ 30 ]. Thus, some specific compounds related to this reaction in nuts, such as dimethylpyrazines, 2,4-heptadienal, 2-phenylethanol, phenylethyl acetate, and maltol, were present in significantly higher amounts in control samples compared to those enriched with insect flours.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

et al. 2022

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Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26–6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.

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“…Limonene was also observed as a major volatile compound in pistachios [49]. Limonene possesses a number of health-promoting properties, including gastroprotective, anti-inflammatory, antioxidant, antinociceptive, anticancer, antidiabetic, antihyperalgesic, and antiviral activities [50]. Ketoisophorone (a ketone) is a key intermediate in the synthesis of carotenoids and flavouring agents formed during the fruit ripening stage [49].…”

Section: Volatile Compoundsmentioning

confidence: 99%

Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of ‘Wichita’ Pecan Nuts Roasted by Microwaves

Mukwevho,

Kaseke,

Fawole

2023

Processes

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Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan nuts are roasted to enhance their physical, chemical, and sensory properties. In the present study, response surface methodology (RSM) was used to optimise the quality and nutritional and antioxidant attributes of ‘Wichita’ pecan nuts roasted by using a microwave process with a range of microwave power (96.45–803.55 W) and roasting time (1.37–5.62 min). The microwave-roasted pecan nuts were analysed for hardness, total colour difference (TCD), and radical scavenging activity and modelled using the central composite design. The results showed that microwave power and roasting time significantly (p < 0.05) influenced the quality attributes of the pecan. The quadratic model adequately described the changes in TCD and hardness, respectively, while the 2FI model adequately described the changes in DPPH radical scavenging activity. To obtain the desired pecan nuts quality attributes (TCD = 1863.391; hardness = 28.755 N and DPPH radical scavenging activity = 33.877 mmol Trolox/g), the determined conditions were 700 W and 2.24 min, with a desirability of 0.557. The primary unsaturated fatty acids, including cis-oleic, cis-linoleic, α-linolenic, and stearic acids, were not affected (p < 0.05) by microwave roasting the pecan nuts at determined conditions. Volatile compounds, such as alcohols, aldehydes, ketones, lactones, hydrocarbons, and carboxylic acids, were identified in both raw and microwave-roasted pecan nuts, with limonene, which possesses various health properties, being the major volatile compound. It can be concluded that microwave roasting may be optimised using response surface methodology to produce quality pecan nuts that can be used as snacks or as an ingredient in other snack products.

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

Cited by 26 publications

References 66 publications

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of ‘Wichita’ Pecan Nuts Roasted by Microwaves

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