Abstract:

Volatile aroma components in American almonds were extracted by headspace solid-phase microextraction (HSSPME)
and were identified by gas chromatography and mass spectrometry (GC-MS). SPME was carried out using a DVB/
CAR/PDMS fiber at 80 ℃ for 15 min, and the split ratio used was 5:1. Thes optimized method was applied to analyze
almonds. The results indicated that 44 and 57 volatile compounds were identified in raw almonds and roasted almonds,
respectively. The major volatile aroma components in raw almonds were 1-hexanol, heptanol, 1-pentanol, 1-nonanol, ethyl
acetate, acetic acid, butyl ester and toluene. As for roasted almonds, in addition to the six substances, other components such
as acetic acid, butanal, 3-methyl-, hexanal, furfural, benzaldehyde, benzeneacetaldehyde, nonanal, 2,5-dimethyl-pyrazine,
and 2-pentyl-furan were also detected.

Key words: American almond, headspace-solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), volatile aroma components, optimum conditions