Flavor Components of Roasted Almond
Flavor Components of Roasted Almond
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DOI：
10.1080/00021369.1974.10861530
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发表时间：
1974-12
期刊：
影响因子：
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通讯作者：
Y. Takei;T. Yamanishi
中科院分区：
文献类型：
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作者：
Y. Takei;T. Yamanishi
将烘焙杏仁挥发分分为碱性组分、羰基组分和非羰基组分。采用气相色谱-质谱联用法对各组分进行分析。除了18种已知成分外，还鉴定了25种化合物。所鉴定的许多成分被认为对整体风味有贡献。从杏仁甲醇提取物中鉴定出的2，5-二甲基-4-羟基-3(2H)-呋喃酮对杏仁的甜味贡献最大。
Roasted almond volatiles were separated into basic, carbonyl and non-carbonyl fractions. Each fraction was analyzed by combination gas chromatography-mass spectrometry. Twenty-five compounds, in addition to eighteen known components, were identified. Many of the components identified were considered to contribute to the overall flavor. 2,5-Dimethyl-4- hydroxy-3(2H)-furanone, which was identified from methanol extract of roasted almond, seemed to make the largest contribution to the sweet aroma of roasted almond.