Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

被引：20

作者：

Nounah, Issmail ^{[1
]}

Chbani, Malika ^{[1
]}

Matthaeus, Bertrand ^{[2
]}

Charrouf, Zoubida ^{[1
]}

Hajib, Ahmed ^{[1
]}

Willenberg, Ina ^{[2
]}

机构：

[1] Mohammed V Univ Rabat, Lab Plant Chem & Organ & Bioorgan Synth, Fac Sci, Rabat 10000, Morocco

[2] Max Rubner Inst MRI, Dept Safety & Qual Cereals, Working Grp Lipid Res, D-32756 Detmold, Germany

来源：

FOODS | 2020年 / 9卷 / 09期

关键词：

headspace GC-MS; olfactometry; Opuntia ficus-indica; roasting; volatile compounds; PRICKLY PEAR; CHEMICAL-COMPOSITION; STORAGE;

D O I：

10.3390/foods9091280

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with hexanal, 2-methyl propanal, acetaldehyde, acetic acid, acetoin and 2,3-butanedione as most abundant. Olfactometric analysis showed that those compounds are aroma active; therefore, cactus seed oil flavor can be attributed to those compounds. Moreover, the effect of roasting of cactus seeds on the composition of volatile compounds in the oil was investigated. Especially the concentration of compounds known as products from the Maillard reaction increased significantly with roasting time such as furfural, furan, 3-methyl furan, 2-butanone, thiophene, 2, 3- dithiabutane, methyl pyrazine, 2-methyl pyrimidine, 2-metoxy phenol, dimethyl trisulfide and 5-methyl furfural.

引用

页数：14

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