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Characterization Of The Volatile Compounds In Raw And Roasted Georgia Pecans By Hs-Spme-Gc-Ms, Yi Gong, Adrian Kerrihard, Ronald B. Pegg
Characterization Of The Volatile Compounds In Raw And Roasted Georgia Pecans By Hs-Spme-Gc-Ms, Yi Gong, Adrian Kerrihard, Ronald B. Pegg
Department of Nutrition and Food Studies Scholarship and Creative Works
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw “Desirable” pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS-SPME coupled to GC-MS using stable deuterium-labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor-active compounds were identified in roasted samples, including 9 compounds not detected in raw “Desirable” pecans. Pyrazines, notable indicators of …