Research progress on changes of volatile odorants during thermal and storage process of almonds

Abstract

Abstract: Raw almonds are rich in aldehydes, alcohols and other odorants with fresh fruit, dry grass and other odors. The flavor of almonds changed significantly after heat treatment and storage, which greatly affected the flavor quality of almonds. Based on this, this review summarizes the major aroma compounds in raw almonds as well as the major aroma compounds formed by the reactions of Maillard reaction, oxidation of fatty acids, and degradation of amino acids and soluble sugars in roasted almonds. The effects of different thermal processing methods and conditions on the aroma compounds and aroma properties of almonds were compared, and the changes of the main aroma compounds and odor compounds of almonds during storage were summarized, and the rational storage methods and conditions were summarized. Finally, the possible future research directions of almonds and other nuts are summarized, which can provide theoretical basis and reference for flavor quality control during the thermal processing and storage of almonds and other nuts.

Key words: almonds, key aroma compounds, thermal process, storage process, odor

CLC Number:

TS255.6

Chen CHEN 周 Qi Zhou Xin-Man LOU Haibin Yuan Huai-Xiang TIAN. Research progress on changes of volatile odorants during thermal and storage process of almonds[J]. FOOD SCIENCE, 0, (): 0-0.

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