Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

Flavor Research in Other Nuts
Several studies have been conducted on the flavor profiles of other types of
nuts, and compounds such as pyrazines and pyrroles have been found in common
with peanuts. Nutty notes in roasted pecans were attributed to alkyl pyrazines and
pyridine by Wang and Odell (1972). In these experiments, the authors characterized
the volatile compounds of roasted pecans using GC-MS and DNPH derivatives.
Nineteen carbonyl compounds were identified, of which 17 were found in pecan oil
extracted from raw and heated pecans, suggesting that the majority of the
compounds arose from the lipid fraction of the nuts. Wang and Odell (1972)
identified the burned notes in roasted pecans as being associated with furfural, 2,3-
pentadione, pyruvaldehyde, and glyoxal, and some of these compounds were
thought to arise from triacylglycerol breakdown during roasting.
Pyrazines and pyrroles have also been found in roasted filberts. Sheldon et
al. (1972) identified volatiles in roasted filberts, including pyrazines, pyrroles,
carbonyls, furans, and two sulfur-containing compounds by GC-MS. The
development of roasted filbert flavor appeared to parallel the development of 2-
methylbutanal, 3-methylbutanal, and dimethyl sulfide during roasting.
Likewise, Takei and Yamanishi (1974) studied roasted almond volatiles by
separating compounds into nonbasic, basic carbonyl, and basic noncarbonyl
fractions. Using GC-MS, pyrazines, aldehydes, ketones, and furanoic compounds
were identified, and several new components were found using a methanol extract.
In this extract, 2,5-dimethyl-4-hydroxy-3(2H)-furanone was identified as important to
the flavor of roasted almond (Takei and Yamanishi, 1974).
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