Analysis of Volatile Aroma Components in American Almonds by SPME-GC-MS
Volatile aroma components in American almonds were extracted by headspace solid-phase microextraction (HS-SPME) 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 l-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.
American almondheadspace-solid-phase microextraction (HS-SPME)gas chromatography-mass spectrometry (GC-MS)volatile aroma componentsoptimum conditions
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