Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)

Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)

The flavor extract components contributing to the characteristic aroma notes of roasted and steamed tropical almond nuts were investigated by means of gas chromatographyolfactometry and mass spectrometry of solvent extracts. Roasting and steaming data revealed all of the main classes of compounds co...

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Main Authors: Lasekan, Ola, Khatib, Alfi, Abbas, Kassim A.
Format: Article
Language:English
Published: Taylor and Francis 2012
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/33499/
http://irep.iium.edu.my/33499/
http://irep.iium.edu.my/33499/
http://irep.iium.edu.my/33499/1/Lasekan_et_al.%2C_2012-_IJFP.pdf
id iium-33499
recordtype eprints
spelling iium-334992013-12-18T01:48:35Z http://irep.iium.edu.my/33499/ Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.) Lasekan, Ola Khatib, Alfi Abbas, Kassim A. QD Chemistry The flavor extract components contributing to the characteristic aroma notes of roasted and steamed tropical almond nuts were investigated by means of gas chromatographyolfactometry 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. Taylor and Francis 2012-08-17 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33499/1/Lasekan_et_al.%2C_2012-_IJFP.pdf Lasekan, Ola and Khatib, Alfi and Abbas, Kassim A. (2012) Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.). International Journal of Food Properties, 15 (5). pp. 1120-1132. ISSN 1094-2912 http://www.tandfonline.com/toc/ljfp20/15/5 10.1080/10942912.2010.514086
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Lasekan, Ola
Khatib, Alfi
Abbas, Kassim A.
Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
description The flavor extract components contributing to the characteristic aroma notes of roasted and steamed tropical almond nuts were investigated by means of gas chromatographyolfactometry 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.
format Article
author Lasekan, Ola
Khatib, Alfi
Abbas, Kassim A.
author_facet Lasekan, Ola
Khatib, Alfi
Abbas, Kassim A.
author_sort Lasekan, Ola
title Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
title_short Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
title_full Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
title_fullStr Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
title_full_unstemmed Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
title_sort volatile compounds of roasted and steamed malaysian tropical almond nut (terminalia catappa l.)
publisher Taylor and Francis
publishDate 2012
url http://irep.iium.edu.my/33499/
http://irep.iium.edu.my/33499/
http://irep.iium.edu.my/33499/
http://irep.iium.edu.my/33499/1/Lasekan_et_al.%2C_2012-_IJFP.pdf
first_indexed 2023-09-18T20:48:26Z
last_indexed 2023-09-18T20:48:26Z
_version_ 1777409831639973888

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