Lipan, Leontina published the artcileOptimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance, HPLC of Formula: 14667-55-1, the main research area is almonds roasting conditions sensory profiles consumer acceptance; Prunus dulcis; liking drivers; pyrazines; regulated deficit irrigation; volatile compounds; water stress.
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and tri-Me pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190°C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150°C were under-roasted. Principal component anal. (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures Partial least square regression (PLS) results indicated that consumers overall liking was pos. linked to specific volatiles (alkanes, alcs., aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, neg. correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes.
Journal of Food Science published new progress about Almond. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.