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Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)

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

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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.

Item Type: Article (Journal)
Additional Information: 6915/33499
Uncontrolled Keywords: Terminalia catappa, Volatile compounds, Roasted, Steamed
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User: Dr. Alfi Khatib
Date Deposited: 18 Dec 2013 09:48
Last Modified: 18 Dec 2013 09:48
URI: http://irep.iium.edu.my/id/eprint/33499

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