Advisor(s)
Abstract(s)
In almonds, volatile compounds are major contributors
to flavour, being scarce the current knowledge
about their volatile profile. Hence, this work intended to
characterize the volatile profile, using headspace solidphase
microextraction and gas chromatography–mass
spectrometry, in raw and roasted almond cultivars (regional
cvs. Amendoa˜o, Bonita, Casanova, Molar and Pegarinhos
and foreign cvs. Ferragne`s and Glorieta). Overall, 35
compounds were identified, with major chemical classes
being alcohols and aldehydes. In raw fruits, benzaldehyde
and 3-methyl-1-butanol were key compounds, with roasting
changing volatile profiles, increasing release of compounds,
with predominance of hexanal and benzaldehyde.
Cultivars Glorieta and Molar didn’t show significant
increase in aldehyde content after roasting, which may
indicate higher resistance to heat-caused oxidation. The use
of linear discriminant analysis and principal components
analysis permitted the recognition of patterns in the volatile
profiles, that can be useful for cultivars identification. This
work allowed the characterization and monitoring changes
caused by roasting of volatile components of less studied
almond cultivars, identifying some that can withstand
roasting procedures with reduced formation of compounds
associated with off-flavours.
Description
Keywords
Almond Cultivar discrimination Off-flavours Raw Roasted Volatiles compounds
Pedagogical Context
Citation
Oliveira, Ivo; Malheiro, Ricardo; Meyer, Anne S.; Pereira, José Alberto; Gonçalves, Berta (2019). Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis). Journal of Food Science and Technology. ISSN 0022-1155. 56, p. 3764-3776