E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels
Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. However, intense thermal treatments may cause the app...
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MDPI AG
2022-12-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/1/130 |
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| author | Manuel Álvarez-Ortí José Emilio Pardo Gema Cascos Ramiro Sánchez Jesús Lozano Daniel Martín-Vertedor |
| author_facet | Manuel Álvarez-Ortí José Emilio Pardo Gema Cascos Ramiro Sánchez Jesús Lozano Daniel Martín-Vertedor |
| author_sort | Manuel Álvarez-Ortí |
| collection | DOAJ |
| description | Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. However, intense thermal treatments may cause the appearance of undesirable volatile compounds causing unpleasant aromas. Thus, oils from almonds subjected to different roasting treatments (30, 45, 60 and 90 min at 150 °C) were analyzed from sensory and the chemical points of view. In addition, an electronic device (E-nose) was used in order to evaluate its usefulness in discriminating samples according to their aromas. The almonds’ roasting treatments caused changes in the sensory properties, since defects such as a burned, dry smell or wood fragrance appeared when almonds were subjected to roasting treatments (>45 min). These data agree with the analysis of volatile compounds, which showed an increase in the content of aldehyde and aromatic groups in roasted almonds oils while alcohols and terpenes decreased. Partial least squares discriminant analysis and partial least squares obtained from the E-nose were able to classify samples (97.5% success) and quantify the burned defect of the oils (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> of 0.88), showing that the E-nose can be an effective tool for classifying oils. |
| first_indexed | 2024-03-09T12:04:16Z |
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| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T12:04:16Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-fc99007e2f3548ffb21f5a98e7fe02f22023-11-30T23:00:46ZengMDPI AGNutrients2072-66432022-12-0115113010.3390/nu15010130E-Nose Discrimination of Almond Oils Extracted from Roasted KernelsManuel Álvarez-Ortí0José Emilio Pardo1Gema Cascos2Ramiro Sánchez3Jesús Lozano4Daniel Martín-Vertedor5Higher Technical School of Agronomy and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, SpainHigher Technical School of Agronomy and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, SpainTechnological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez, s/n, 06007 Badajoz, SpainTechnological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez, s/n, 06007 Badajoz, SpainIndustrial Engineering School, University of Extremadura, Campus Universitario, Av. de Elvas, s/n, 06006 Badajoz, SpainTechnological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez, s/n, 06007 Badajoz, SpainAlmonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. However, intense thermal treatments may cause the appearance of undesirable volatile compounds causing unpleasant aromas. Thus, oils from almonds subjected to different roasting treatments (30, 45, 60 and 90 min at 150 °C) were analyzed from sensory and the chemical points of view. In addition, an electronic device (E-nose) was used in order to evaluate its usefulness in discriminating samples according to their aromas. The almonds’ roasting treatments caused changes in the sensory properties, since defects such as a burned, dry smell or wood fragrance appeared when almonds were subjected to roasting treatments (>45 min). These data agree with the analysis of volatile compounds, which showed an increase in the content of aldehyde and aromatic groups in roasted almonds oils while alcohols and terpenes decreased. Partial least squares discriminant analysis and partial least squares obtained from the E-nose were able to classify samples (97.5% success) and quantify the burned defect of the oils (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> of 0.88), showing that the E-nose can be an effective tool for classifying oils.https://www.mdpi.com/2072-6643/15/1/130sensory qualitythermal treatmentvolatile compoundselectronic nose |
| spellingShingle | Manuel Álvarez-Ortí José Emilio Pardo Gema Cascos Ramiro Sánchez Jesús Lozano Daniel Martín-Vertedor E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels Nutrients sensory quality thermal treatment volatile compounds electronic nose |
| title | E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels |
| title_full | E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels |
| title_fullStr | E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels |
| title_full_unstemmed | E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels |
| title_short | E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels |
| title_sort | e nose discrimination of almond oils extracted from roasted kernels |
| topic | sensory quality thermal treatment volatile compounds electronic nose |
| url | https://www.mdpi.com/2072-6643/15/1/130 |
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