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

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

View graph of relations

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
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

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

ID: 192799306