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| Effects of roasting on volatile components profile in macadamia nut kernels （Macadamia integrifolia） |
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| DOI：10.16768/j.issn.1004-874X.2016.07.018 |
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| Abstract: |
| Aroma compounds formed during oven roasting of macadamia nut kernels were studied. An automated
analytical method，Headspace Solid Phase Microextraction（ HS-SPME） coupled with Gas Chromatography-Mass
Spectrometric detection（ GC-MS），was used for identifying roasting aroma compounds and monitoring the changes
of volatile profile in roasted macadamia nut kernels with different time/temperature protocols. Two types of raw
macadamia nut kernels（ the whole kernels and the ground kernels） were respectively roasted at 130℃ or 140℃ for
40 min，at 150℃ for 30 min and 170℃ for 20 min. 33 volatile aroma compounds were qualitatively identified in
roasted kernels，but only 4 compounds in raw kernels. Overall，the number and concentration of aroma compounds in
roasted macadamia nut kernels significantly increased from 130℃ to 170℃，especially for pyrazines and furans. 2，
5-dimethylpyrazine was at the highest concentration than other aroma compounds in roasted macadamia nut kernels.
Under the same roasting condition，the roasted ground kernels showed higher concentration of aroma compounds than
the roasted whole ones. 2-ehtyl-6-methylpyrazine could be a better indicator of the significant differences between
the ground kernels and whole kernels in all roasted samples. |
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