Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking
To explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking, sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) was used to study the volatile flavor substances...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050121 |
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| author | Chen CHEN Jie ZHOU Qi ZHOU Haibin YUAN Huaixiang TIAN |
| author_facet | Chen CHEN Jie ZHOU Qi ZHOU Haibin YUAN Huaixiang TIAN |
| author_sort | Chen CHEN |
| collection | DOAJ |
| description | To explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking, sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) was used to study the volatile flavor substances of three kinds of almond. After baking, the flavors of nuts, toast and milk were enhanced, while the green and wood flavors were weakened. A total of 40 volatile compounds were detected in the three kinds of almonds, 12 were detected in raw almonds, and 38 were detected in cooked almonds. The newly formed volatile substances (26 kinds) after baking mainly included pyrazines, ketones and lactones. Based on the results of GC-O aroma intensity combined with odor activity value (OAV) analysis, 16 aroma active substances were identified. Finally, the correlation between 16 key aroma substances and 10 sensory characteristics in almonds was analyzed by orthogonal partial least squares (OPLS). |
| format | Article |
| id | doaj-art-206d712410cb4106a7ecb94efd955f43 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-206d712410cb4106a7ecb94efd955f432025-08-20T02:09:34ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146829330110.13386/j.issn1002-0306.20240501212024050121-8Sensory Evaluation and Volatile Compounds Changes of Almonds before and after BakingChen CHEN0Jie ZHOU1Qi ZHOU2Haibin YUAN3Huaixiang TIAN4School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaKey Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaTo explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking, sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) was used to study the volatile flavor substances of three kinds of almond. After baking, the flavors of nuts, toast and milk were enhanced, while the green and wood flavors were weakened. A total of 40 volatile compounds were detected in the three kinds of almonds, 12 were detected in raw almonds, and 38 were detected in cooked almonds. The newly formed volatile substances (26 kinds) after baking mainly included pyrazines, ketones and lactones. Based on the results of GC-O aroma intensity combined with odor activity value (OAV) analysis, 16 aroma active substances were identified. Finally, the correlation between 16 key aroma substances and 10 sensory characteristics in almonds was analyzed by orthogonal partial least squares (OPLS).http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050121almondvolatile compoundsgas chromatography-mass spectrometry (gc-ms)gas chromatography-olfactometery (gc-o) |
| spellingShingle | Chen CHEN Jie ZHOU Qi ZHOU Haibin YUAN Huaixiang TIAN Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking Shipin gongye ke-ji almond volatile compounds gas chromatography-mass spectrometry (gc-ms) gas chromatography-olfactometery (gc-o) |
| title | Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking |
| title_full | Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking |
| title_fullStr | Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking |
| title_full_unstemmed | Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking |
| title_short | Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking |
| title_sort | sensory evaluation and volatile compounds changes of almonds before and after baking |
| topic | almond volatile compounds gas chromatography-mass spectrometry (gc-ms) gas chromatography-olfactometery (gc-o) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050121 |
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