Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.
Considering the importance of tropical almond nuts as a snack item, a study was conducted to identify the flavour volatiles and acrylamide generated during the roasting of the nuts. The supercritical fluid extracted flavour components revealed 74 aroma active compounds made up of 27 hydrocarbons, 12...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2010
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| _version_ | 1825945170078597120 |
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| author | Olusegun, Lasekan Abbas, Kassim Ali |
| author_facet | Olusegun, Lasekan Abbas, Kassim Ali |
| author_sort | Olusegun, Lasekan |
| collection | UPM |
| description | Considering the importance of tropical almond nuts as a snack item, a study was conducted to identify the flavour volatiles and acrylamide generated during the roasting of the nuts. The supercritical fluid extracted flavour components revealed 74 aroma active compounds made up of 27 hydrocarbons, 12 aldehydes, 11 ketones, 7 acids, 4 esters, 3 alcohols, 5 furan derivatives a pyrazine, and 2 unknown compounds. While low levels of acrylamide (8-86 microg/kg) were obtained in the roasted nuts, significant (P<0.05) increases occurred in concentration with increased roasting temperature and time. Carboxylic acids were the most abundant volatiles in the roasted almond nuts and less significant (P>0.05) concentration of acrylamide was generated with mild roasting and shorter roasting period. |
| first_indexed | 2024-03-06T07:27:20Z |
| format | Article |
| id | upm.eprints-13095 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:27:20Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-130952014-01-08T05:39:28Z http://psasir.upm.edu.my/id/eprint/13095/ Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. Olusegun, Lasekan Abbas, Kassim Ali Considering the importance of tropical almond nuts as a snack item, a study was conducted to identify the flavour volatiles and acrylamide generated during the roasting of the nuts. The supercritical fluid extracted flavour components revealed 74 aroma active compounds made up of 27 hydrocarbons, 12 aldehydes, 11 ketones, 7 acids, 4 esters, 3 alcohols, 5 furan derivatives a pyrazine, and 2 unknown compounds. While low levels of acrylamide (8-86 microg/kg) were obtained in the roasted nuts, significant (P<0.05) increases occurred in concentration with increased roasting temperature and time. Carboxylic acids were the most abundant volatiles in the roasted almond nuts and less significant (P>0.05) concentration of acrylamide was generated with mild roasting and shorter roasting period. Elsevier 2010 Article PeerReviewed Olusegun, Lasekan and Abbas, Kassim Ali (2010) Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. Food and Chemical Toxicology, 48 (8-9). 2212 - 2216. ISSN 0278-6915; ESSN: 1873-6351 10.1016/j.fct.2010.05.050 English |
| spellingShingle | Olusegun, Lasekan Abbas, Kassim Ali Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. |
| title | Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. |
| title_full | Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. |
| title_fullStr | Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. |
| title_full_unstemmed | Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. |
| title_short | Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. |
| title_sort | analysis of volatile flavour compounds and acrylamide in roasted malaysian tropical almond terminalia catappa nuts using supercritical fluid extraction |
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