HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).
A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of […]
Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS
The objective of this study was to determine the effects of roasting time on volatile components of Pistacia terebinthus L.; a fruit growing wild in Turkey. The whole fruit samples were pan roasted for 0; 5; 10; 15; 20 and 25 min at 200 °C. Volatile compounds were isolated and identified using the direct thermal […]
Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages
Abstract: The effect of maturity stage on the physicochemical composition and volatile components of date palm fruits (Phoenix dactylifera L.) was investigated at three different stages. Total sugars; pH; proteins and ash increased up to the full-ripe stage of all date types. On the contrary; weight; moisture and total lipids decreased across the same period. […]
Scalping of flavors in packaged foods.
Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss […]