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E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels.
Álvarez-Ortí, Manuel; Pardo, José Emilio; Cascos, Gema; Sánchez, Ramiro; Lozano, Jesús; Martín-Vertedor, Daniel.
Afiliación
  • Álvarez-Ortí M; Higher Technical School of Agronomy and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
  • Pardo JE; Higher Technical School of Agronomy and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
  • Cascos G; Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez, s/n, 06007 Badajoz, Spain.
  • Sánchez R; Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez, s/n, 06007 Badajoz, Spain.
  • Lozano J; Industrial Engineering School, University of Extremadura, Campus Universitario, Av. de Elvas, s/n, 06006 Badajoz, Spain.
  • Martín-Vertedor D; Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez, s/n, 06007 Badajoz, Spain.
Nutrients ; 15(1)2022 Dec 27.
Article en En | MEDLINE | ID: mdl-36615787
Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. However, intense thermal treatments may cause the appearance of undesirable volatile compounds causing unpleasant aromas. Thus, oils from almonds subjected to different roasting treatments (30, 45, 60 and 90 min at 150 °C) were analyzed from sensory and the chemical points of view. In addition, an electronic device (E-nose) was used in order to evaluate its usefulness in discriminating samples according to their aromas. The almonds' roasting treatments caused changes in the sensory properties, since defects such as a burned, dry smell or wood fragrance appeared when almonds were subjected to roasting treatments (>45 min). These data agree with the analysis of volatile compounds, which showed an increase in the content of aldehyde and aromatic groups in roasted almonds oils while alcohols and terpenes decreased. Partial least squares discriminant analysis and partial least squares obtained from the E-nose were able to classify samples (97.5% success) and quantify the burned defect of the oils (Rp2 of 0.88), showing that the E-nose can be an effective tool for classifying oils.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Prunus dulcis Tipo de estudio: Prognostic_studies Idioma: En Revista: Nutrients Año: 2022 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Prunus dulcis Tipo de estudio: Prognostic_studies Idioma: En Revista: Nutrients Año: 2022 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza