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

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2225-2233

  Vázquez Araújo, Laura ^a   Verdú, Alexis ^b   Navarro, Patricia ^a   Martínez Sánchez, Francisco ^a   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Geográficas Protegidas Jijona y Turrón de Alicante   (Spain)

Author keywords

Aroma profile; Prunus amygdalus; Pyrazines; Sensory evaluation

Indexed keywords

PRUNUS; PRUNUS DULCIS;

EID: 70350231777     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02063.x     Document Type: Article

References (26)

1. AENOR (Asociación Española de Normalización y Certificación 1997). Análisis Sensorial. Tomo 1. Alimentación. Recopilación de Normas UNE. Madrid (Spain) : AENOR.
2. Alasalvar, C., Shahidi, F. Cadwallader, K.R. (2003). Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. Journal of Agriculture and Food Chemistry, 51, 5067 5072.
3. BOE (1996). Orden de 22 de Marzo de 1996 por la que se ratifica el Reglamento de las Denominaciones Específicas "Jijona" y "Turrón de Alicante" y su Consejo Regulador Común (BOE núm. 98 de 23 de abril). Madrid (Spain) : BOE.
4. Bouseta, A. Collin, S. (1995). Optimized Likens-Nickerson methodology for quantifying honey flavors. Journal of Agriculture and Food Chemistry, 43, 1890 1897.
5. Buttery, R.G., Orts, W.J., Takeoka, G.R. Nam, Y. (1999). Volatile flavor components of rice cakes. Journal of Agriculture and Food Chemistry, 47, 4353 4356.
6. Castro-Vázquez, L., Pérez-Coello, M.S. Cabezudo, M.D. (2003). Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques. Chromatographia, 57, 227 233.
7. Chaintreau, A. (2001). Simultaneous distillation-extraction: from birth to maturity - review. Flavour and Fragrance Journal, 16, 136 148.
8. Dimick, P.S. (1994). Peanut flavor-fade research report. Manufacturing Confectioner, 28, 45 48.
9. Krist, S., Unterweger, H., Bandion, F. Buchbauer, G. (2004). Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.). European Food Research and Technology, 219, 470 473.
10. Martínez, N. Chiralt, A. (1995). Glass transition and texture in a typical Spanish confectionery product: Xixona turrón. Journal of Texture Studies, 26, 653 663. (Pubitemid 126328574)
11. Martínez, N., Chiralt, A. Fito, P. (1997). Transport phenomena in the phase inversion operation of Xixona turrón manufacture. Journal of Food Engineering, 32, 313 324.
12. McLafferty, F. (2000). Wiley Registry of Mass Spectral Data, 7th edn. New York : Wiley.
13. Meilgaard, M., Civille, G.V. Carr, B.T. (1999). Selection and training of panel members. pp. 133 159. In : Sensory Evaluation Techniques, 3rd edn. Boca Raton, FL : CRC Press.
14. Minolta 1994). Precise Color Communication Color Control from Feeling to Instrumentation. Osaka (Japan) : Minolta Co. Ltd.
15. National Institute of Standards and Technology (NIST) (2008). http://webbook.nist.gov/chemistry/name-ser.html. Accessed 16/04/2009.
16. Poquet Gómez, R. (2004). Aromatic Composition of Jijona Turrón, Roasted Almonds, and Honey. Orihuela (Spain) : Universidad Miguel Hernández.
17. RTS (1982) Reglamentación Técnico Sanitaria para la elaboración, circulación y venta de turrones y mazapanes. Real Decreto 1787/82. (BOE 2/08/82) modified by Real Decreto 1167/90 (BOE 26/09/90). Madrid (Spain) : BOE.
18. Varela, P., Chen, J., Fiszman, S. Povey, M.J.W. (2006). Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure. Journal of Chemometrics, 20, 311 320.
19. Vázquez, L., Verdú, A., Miquel, A., Burló, F. Carbonell-Barrachina, A.A. (2007). Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón. European Food Research and Technology, 225, 757 767.
20. Vázquez-Araújo, L., Pérez-Castejón, V., Verdú, A. Carbonell-Barrachina, A.A. (2005). Reclutamiento, selección, entrenamiento y validación de un panel de catadores especializado en turrón y sus materias primas. Alimentación Equipos Tecnología, 10, 92 98.
21. Vázquez-Araújo, L., Verdú, A., Murcia, R., Burló, F. Carbonell-Barrachina, A.A. (2006). Instrumental texture of a typical Spanish confectionery product Xixona turrón as affected by commercial category and manufacturing company. Journal of Texture Studies, 37, 63 79.
22. Vázquez-Araújo, L., Enguix, L., Verdú, A., García-García, E. Carbonell-Barrachina, A.A. (2008a). Investigation of aromatic compounds in toasted almonds used for the manufacturing of turrón. European Food Research and Technology, 227, 243 254.
23. Vázquez-Araújo, L., Verdú, A. Carbonell-Barrachina, A.A. (2008b). Aroma volatiles of "a la Piedra" turrón. Flavour and Fragrance Journal, 23, 84 92.
24. Verdú, A., Vázquez-Araújo, L. Carbonell-Barrachina, A.A. (2007). Mathematical quantification of almond content in Jijona turrón. European Food Research and Technology, 226, 301 306.
25. Wagner, R., Czerny, M., Bielohradsky, J. Grosch, W. (1999). Structure-odour activity relationships of alkylpyrazines. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A-Food Research and Technology, 208, 308 316.
26. Warner, K.J.H., Dimick, P.S., Ziegler, G.R., Mumma, R.O. Hollender, R. (1996). "Flavour-fade" and off-flavours in ground roasted peanuts as related to selected pyrazines and aldehydes. Journal of Food Science, 61, 469 472.