Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

Ivo Oliveira*, Ricardo Malheiro, Anne S. Meyer, José Alberto Pereira, Berta Gonçalves

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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 solid-phase microextraction and gas chromatography–mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès 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.

Original languageEnglish
JournalJournal of Food Science and Technology
Volume56
Issue number8
Pages (from-to)3764-3776
Number of pages13
ISSN0022-1155
DOIs
Publication statusPublished - 2019

Keywords

  • Almond
  • Cultivar discrimination
  • Off-flavours
  • Raw
  • Roasted
  • Volatiles compounds

Cite this

@article{24bb283eee6c410180aa981747ab9518,
title = "Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)",
abstract = "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 solid-phase microextraction and gas chromatography–mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendo{\~a}o, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragn{\`e}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.",
keywords = "Almond, Cultivar discrimination, Off-flavours, Raw, Roasted, Volatiles compounds",
author = "Ivo Oliveira and Ricardo Malheiro and Meyer, {Anne S.} and Pereira, {Jos{\'e} Alberto} and Berta Gon{\cc}alves",
year = "2019",
doi = "10.1007/s13197-019-03847-x",
language = "English",
volume = "56",
pages = "3764--3776",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
number = "8",

}

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis). / Oliveira, Ivo; Malheiro, Ricardo; Meyer, Anne S.; Pereira, José Alberto; Gonçalves, Berta.

In: Journal of Food Science and Technology, Vol. 56, No. 8, 2019, p. 3764-3776.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

AU - Oliveira, Ivo

AU - Malheiro, Ricardo

AU - Meyer, Anne S.

AU - Pereira, José Alberto

AU - Gonçalves, Berta

PY - 2019

Y1 - 2019

N2 - 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 solid-phase microextraction and gas chromatography–mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès 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.

AB - 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 solid-phase microextraction and gas chromatography–mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès 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.

KW - Almond

KW - Cultivar discrimination

KW - Off-flavours

KW - Raw

KW - Roasted

KW - Volatiles compounds

U2 - 10.1007/s13197-019-03847-x

DO - 10.1007/s13197-019-03847-x

M3 - Journal article

VL - 56

SP - 3764

EP - 3776

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 8

ER -