Changes in volatile compounds and sensory quality during toasting of Spanish almonds

被引：52

作者：

Vazquez-Araujo, Laura ^{[1
]}

Verdu, Alexis ^{[2
]}

Navarro, Patricia ^{[1
]}

Martinez-Sanchez, Francisco ^{[1
]}

Carbonell-Barrachina, Angel A. ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Dept Tecnol Agroalimentaria, Alicante 03312, Spain

[2] Consejo Regulador Indicac Geograf Proteg Jijona &, Alicante 03100, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2009年 / 44卷 / 11期

关键词：

Aroma profile; Prunus amygdalus; pyrazines; sensory evaluation; JIJONA TURRON; XIXONA-TURRON; FLAVOR; HONEY; MANUFACTURE; EXTRACTION; TEXTURE;

D O I：

10.1111/j.1365-2621.2009.02063.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Toasting is one of the most important unit operations in turron manufacture. The main objective was to study changes in volatile compounds and sensory odour and aroma during almond toasting. Two almond cultivars were studied 'Comuna' and 'Marcona'. CIEL*a*b* colour, instrumental aroma and sensory odour and flavour were evaluated in toasted almonds (200 degrees C: the most popular temperature for almond toasting in convection ovens) at five times from 12 to 23 min. The main pyrazines found were: 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine and 2,4-dimethyl-3-ethylpyrazine. Pyrazines, furans and pyrroles concentrations in 'Comuna' almonds were higher than in 'Marcona' samples at the end of toasting; however, sensory analysis showed that 23 min were too long for 'Comuna' almonds (burnt notes) and shorter toasting time must be applied. Based on both instrumental and sensory colour and aroma data, the recommended toasting time at 200 degrees C in convection ovens for 'Comuna' and 'Marcona' almonds should be 20 min.

引用

页码：2225 / 2233

页数：9

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