Xu, Yuanrong published the artcilePhysicochemical quality and volatile flavor compounds of hot air-assisted radio frequency roasted almonds, Synthetic Route of 14667-55-1, the main research area is roasted almond physicochem quality volatile flavor compound.
This study applied hot air-assisted radio frequency (HA-RF) as a new roasting method for almonds. Almonds roasted by HA-RF at medium level (120-130°C, 15 min) had best quality compared with that roasted at light (110-120°C, 10 min) or heavy (120-130°C, 20 min) level. After medium level HA-RF roasting, moisture content of almonds decreased to 3.4% from initially 4.2%, acid value and peroxide value of HA-RF roasted almonds were significantly (p < .05) lower than those roasted by conventional oven. There were 61 and 87 volatile compounds in raw and HA-RF roasted almonds, resp., and 21 new volatile compounds were generated after storage of 18 wk. Sensory attributes of HA-RF roasted almonds were in well acceptable range and overall consumer acceptance (8.3) was comparable with that of oven roasted almonds (8.0). This study applied HA-RF heating as a novel roasting method for almonds, research findings in this study indicated that HA-RF roasting obtained good physicochem. and sensory quality of almonds when compared with conventional oven roasting, and HA-RF roasting could obtain desired roasted flavor compounds Due to rapid and volumetric heating characteristics of RF heating, HA-RF roasting had high roasting efficiency and could obtain desired sample texture and flavor with low roasting temperature And HA-RF roasting is easily scale-up for com. application, thus HA-RF holds great potential as an industrial roasting method for almonds. Journal of Food Processing and Preservation published new progress about Almond (roasted). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.