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ANALYSIS OF VOLATILE COMPONENTS DERIVED FROM RAW AND ROASTED EARTH-ALMOND (CYPERUS ESCULENTUS L.).

Abstract no :  2-1&2-BK-003
Author(s) :  Cantalejo, M.J.
Address :  Dr.Rainer Wild Foundation, Inder Aue 4,69118 heidelberg, Germany
Source :   Journal of Agricultural and Food Chemistry, v. 45(5): p.1853-1860, 1997.
Title :  ANALYSIS OF VOLATILE COMPONENTS DERIVED FROM RAW AND ROASTED EARTH-ALMOND (CYPERUS ESCULENTUS L.).
Abstract :      Volatile aroma components of raw earth almond (Nagaramusta) and those developed in a roasting process were analyzed by gas chromatography/mass spectrometry to determine the identity of compounds that would indicate the degree of roasting. In all, 143 components (ca.90 percent of the total isolate) were postively identified, of which 138 are reported as earth almond volatiles for the first time. The main flavor compounds identified in raw earth almond were alcohols, whereas in roasted earth almond, the majority of the volatiles identified suggest the flavor formation is via the Maillard reaction, with pyrazines contributing directly to the roasted flavor of earth almond.

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