Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón

• Published in: European food research & technology Vol. 227; no. 1; pp. 243 - 254
• Main Authors: Vázquez-Araújo, L, Enguix, L, Verdú, A, García-García, E, Carbonell-Barrachina, A. A
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.05.2008; Springer-Verlag; Springer Nature B.V
• Subjects: Agriculture; Aldehydes; Analytical Chemistry; Aromatic compounds; Aromatic hydrocarbons; Biotechnology; Cheese; Chemistry; Chemistry and Materials Science; Cultivars; flavor; Food; Food Science; Forestry; Furans; Honey; Manufacturers; Nougat; Nut; odors; Original Paper; Pesticides; Prunus dulcis; Raw materials; Roasted; Studies; Volatiles; Roasted; Nougat; Aroma; Nut; Flavor; Volatiles
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-007-0717-6

Turrón is being elaborated in a traditional way using raw materials from Eastern Spain; however, the production of honey and especially almond does not meet current demands. Therefore, manufacturers are using almonds from other countries, especially USA. Three different almond cultivars (two from Spain and one from USA) were compared for their differences in volatile components and sensory responses. A total of 58 compounds were detected in toasted almonds; these included ketones, aldehydes, pyrazines, alcohols, aromatic hydrocarbons, furans, pyrroles, terpenes, and linear hydrocarbons. Pyrazines, together with furans and pyrroles, significantly contributed to the characteristic toasted aroma of almond. Further studies are needed, however, in order to optimize the roasting conditions for each one of the almond cultivars used in the manufacture of turrón.