Effects of Roasting Temperature on the Aroma Components of Carob (Ceratonia siliqua L.)

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 4, 1997, Pages 1345-1350

  Cantalejo, M J ^a  

^a Dr Rainer Wild Foundation   (Germany)

Author keywords

Carob; Ceratonia siliqua L.; Roasting process; Volatiles

Indexed keywords

CERATONIA SILIQUA; PHASEOLUS (ANGIOSPERM); SILIQUA; THEOBROMA CACAO;

EID: 0009592902     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960468e     Document Type: Article

References (28)

1. Albanell, E.; Plaixats, J.; Caja, G. Determination of chemical composition of carob pods by near-infrared reflectance spectroscopy. J. Sci. Food Agric. 1993, 63, 309-312.
2. Artik, N.; Erbas, S. Das Aminosäureprofil von Johannisbrot (The amino acid profile of carob). Ind. Obst-Gemueseverwertung 1988, 73 (3), 83-86.
3. Benk, E. Vielseitig verwendbare Carobenfrucht. In Verbraucherdienst; Bonn, Germany, 1989; Vol. 34, No. 10, pp 209-210.
4. Binder, R. J.; Coit, J. E.; Williams, K. T.; Brekke, J. E. Carob varieties and composition. Food Technol. 1959, 13, 213-216.
5. Bravo, L.; Grados, N.; Saura-Calixto, F. Composition and potential uses of mesquite pods (Prosopis pallida L.): Comparison with carob pods (Ceratonia siliqua L.). J. Sci. Food Agric. 1994, 65, 303-306.
6. Braw, N.; Bowman, J.; Tas, A. C.; LaVos, G. F. Compilation of Mass Spectra of Volatile Compounds in Food; Central Institute for Nutrition and Food Research-TNO: Zeist, The Netherlands, 1979.
7. Canellas, J.; Pou, J.; Mulet, A Protein enrichment of carob kibbles after sugar extraction. Food Sci. Technol. (London) 1989, 22, 73-77.
8. Carlson, W. A. Carob as a food: A historic review. Food Sci. Technol. (London) 1980, 13, 51-52.
9. Cronin, D. A. Techniques of analysis of flavors. In Food Flavours, Part A. Introduction; Morton, I. D., MacLeod, A. J., Eds.; Elsevier Science Publishers Co.: New York, 1982; pp 15-48.
10. Davies, W. N. L.; Orphanos, P. I.; Papaconstantinou, J. Chemical composition of developing carob pods. J. Sci. Food Agric. 1971, 22, 83-86.
11. Harvey, C. Taking the headache out of chocolate. Bakers' Rev. 1984, 38-39, 43.
12. Haslam, H. Plant Polyphenols; Cambridge University Press: Cambridge, 1989; p 11.
13. Heller, S. R.; Milne, G. W. A. EPA/NIH Mass Spectral Data Base; U.S. Department of Commerce, National Bureau of Standards: Washington, DC, 1978; Vol. 1-4.
14. Hodge, J. E.; Mills, F. D.; Fisher, B. E. Compounds of browned flavour derived from sugar-amine reactions. Cereal Sci. Today 1972, 17, 34-38.
15. Izzo, H. V.; Ho, C. T. Effect of residual amide content of aroma generation and browning in heated gluten-glucose model systems, J. Agric. Food Chem. 1993, 41, 2364-2367.
16. Kovats, E. Gas Chromatographie characterization of organic substances in the Retention Index system. Adv. Chromatogr. 1965, 1, 229-247.
17. Lanzani, A. La carruba: Attuali e potenziali utilizzi nell' alimentazione umana (The carob fruit: Actual and potential use for human nutrition). Riv. Ital. Sostanze Grasse 1982, 54, 344-348.
18. MacLeod, G.; Forcen, M. Analysis of volatile components derived from the carob bean Ceratonia siliqua. Phytochemistry 1992, 31 (9), 3113-3119.
19. Maga, J. A. Pyrroles in foods. J. Agric. Food Chem. 1981, 29, 691-694.
20. Mass Spectrometry Data Center. Eight-Peak Index of Mass Spectra; MSDC: Nottingham, U.K., 1974; Vol. 1-3.
21. Mitrakos, K. The Carob (Ceratonia siliqua): A Report to Tate & Lyle Ltd; Institute of General Botany, University of Athens: Athens, Greece, 1968; pp 1-29.
22. Parliment, T. H. Sample preparation techniques for gas-liquid chromatographic analysis of biologically derived aromas. In Biogeneration of Aromas; Parliment, T. H., Croteau, R., Eds.; American Chemical Society: Washington, 1986; pp 34-52.
23. Saura-Calixto, F. Determination de la composicion quimica de algarroba (Ceratonia siliqua): azucares, taninos, pectinas y aminoacidos (Determination of the chemical composition of carob: sugars, tannins, pectins and amino acids). Anal. Bromatol. 1987, 39 (12), 81-93.
24. Saura-Calixto, F.; Canella, J. Components of nutritional interest in carob pods (Ceratonia siliqua). J. Sci. Food Agric. 1982, 33, 1319-1323.
25. Stenhagen, E., Abrahamsson, S., McLafferty, F. W., Eds. Registry of Mass Spectral Data; J. Wiley & Sons, Inc.: New York, 1974; Vols. 1-4.
26. Stubbs, M. R.; Chambers, J.; Schofield, S. B.; Wilkins, J. P. G. Attractancy to Oryzaephilus surinamensis (L.) of volatile materials isolated from vacuum distillate of heat-treated carobs. J. Chem. Ecol. 1985, 11, 565-581.
27. Vernine, G.; Párkányi, C. Mechanisms of formation of heterocyclic compounds in Maillard pyrolysis reactions. In The Chemistry of Heterocyclic Compounds in Flavours and Aromas; Vernin, G., Ed.; ElHs Horwood: Chichester, U.K., 1982; pp 151-207.
28. Yu, T. H.; Ho, C. T. Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose. J. Agric. Food Chem. 1995, 43, 1641-1646.