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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| Format: | Article |
| Language: | English |
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Taylor and Francis
2012
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| Online Access: | http://irep.iium.edu.my/33499/ http://irep.iium.edu.my/33499/1/Lasekan_et_al.%2C_2012-_IJFP.pdf |
| _version_ | 1848780759804936192 |
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| author | Lasekan, Ola Khatib, Alfi Abbas, Kassim A. |
| author_facet | Lasekan, Ola Khatib, Alfi Abbas, Kassim A. |
| author_sort | Lasekan, Ola |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T15:38:47Z |
| format | Article |
| id | iium-33499 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:38:47Z |
| publishDate | 2012 |
| publisher | Taylor and Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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 |
| spellingShingle | QD Chemistry Lasekan, Ola Khatib, Alfi Abbas, Kassim A. Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.) |
| title | 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_short | 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.) |
| topic | QD Chemistry |
| 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 |