Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Bowman, T ^a   Barringer, S ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Pumpkin seeds; Roasted; Sensory; SIFT MS; Volatiles

Indexed keywords

FATTY ACID; FLAVORING AGENT; VOLATILE ORGANIC COMPOUND; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FAST FOOD; FAT INTAKE; FEMALE; FOOD PREFERENCE; HUMAN; MALE; MASS SPECTROMETRY; MECHANICS; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; PLANT SEED; SQUASH; TASTE; TIME; UNITED STATES;

COOKING; CUCURBITA; DIETARY FATS; FAST FOODS; FATTY ACIDS; FEMALE; FLAVORING AGENTS; FOOD PREFERENCES; HUMANS; MALE; MASS SPECTROMETRY; MECHANICAL PHENOMENA; ODORS; OHIO; PHYSICOCHEMICAL PHENOMENA; SEEDS; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; WATER;

CUCURBITA PEPO;

EID: 84856055616     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02465.x     Document Type: Article

References (18)

1. Al-Khalifa A. 1996. Physicochemical characteristics, fatty acid composition, and lipoxygenase activity of crude pumpkin and melon seed oils. J Agric Food Chem 44:964-6.
2. Bavec F, Grobelnik-Mlakar S, Rozman C, Bavec M. 2007. Oil pumpkins: niche for organic producers. In: Janick J, Whipkey A, editors. Issues in new crops and new uses. Alexandria, Va.: ASHS Press. p 185-9.
3. Bredie W, Mottram D, Guy R. 1998. Aroma volatiles generated during extrusion cooking of maize flour. J Agric Food Chem 46:1479-87.
4. Brown D, Vinvent S, Dollear F, Goldblatt L. 1973. Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish runner peanuts. J Am Oil Chem Soc 50:16-20.
5. Fallico B, Arena E, Zappala M. 2003. Roasting of hazelnuts role of oil in colour development and hydroxymethylfurfural formation. Food Chem 81:569-73.
6. Huang Y, Barringer S. 2011. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS). J Food Sci 76(2):C279-87.
7. Kim AJ, Yoon HN, Rhee JS. 2000. The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil. J Am Oil Chem Soc 77:451-6.
8. Lee H, Kizito S, Weese S, Craig-Schmidt M, Lee Y, Wei CI, An H. 2003. Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. J Food Sci 68:2169-77.
9. Loy JB. 1990. Hull-less seeded pumpkins: a new edible snackseed crop. In: Janick J, Simons JE, editors. Advances in new crops. Portland, Oreg.: Timber Press. p 403-07.
10. Morales M, Rios J, Aparicio R. 1997. Changes in the volatile composition of virgin olive oil during oxidation: flavors and off-flavors. J Agric Food Chem 45:2666-73.
11. Murray M, Pizzorno J, Pizzorno L. 2005. The condensed encyclopedia of healing foods. New York, N.Y.: Atria Books. p 402-62.
12. Odoemena C. 1991. Effect of sprouting on carbohydrate content of fluted pumpkin seed. Food Chem 41:107-11.
13. Ramli N, Hassan O, Said M, Samsudin W, Idris N. 2006. Influence of roasting conditions on volatile flavor of roasted malaysian cocoa beans. J Food Process Preserv 30:280-98.
14. Romeu-Nadal M, Castellote A, López-Sabater M. 2004. Headspace gas chromatographic method for determining volatile compounds in infant formulas. J Chromatogr A 1046:235-9.
15. Schenker S, Heinemann C, Huber M, Pompizzi R, Perren R, Escher F. 2002. Impact of roasting conditions on the formation of aroma compounds in coffee beans. J Food Sci 67:60-6.
16. Siegmund B, Murkovic M. 2004. Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds). Food Chem 84:367-74.
17. Smith D, P Spanel. 2011. Ambient analysis of trace compounds in gaseous media by SIFT-MS. Analyst 136:2009-32.
18. Teotia M, Ramakrishna P, Berry S, Kaur S. 1989. Some engineering properties of pumpkin (Cucurbita moschata) seeds. J Food Eng 9:153-62.