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Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass...

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Autores principales: Guo, Shuangshuang, Na Jom, Kriskamol, Ge, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6683164/
https://www.ncbi.nlm.nih.gov/pubmed/31383910
http://dx.doi.org/10.1038/s41598-019-47811-3
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author Guo, Shuangshuang
Na Jom, Kriskamol
Ge, Yan
author_facet Guo, Shuangshuang
Na Jom, Kriskamol
Ge, Yan
author_sort Guo, Shuangshuang
collection PubMed
description Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS). Unsupervised Principle Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) multivariate statistical methods were used to visualize, group and classify the samples. 114 volatiles were identified in the roasted sunflower seeds (RSF), with terpenes (α-pinene, β-pinene), heterocyclic compounds (2-ethyl-3-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, pyridine), aldehydes (2-methylbutanal, furfural, hexanal, phenylacetaldehyde), hydrocarbons (octane, 2-isobutyl-1,4-dimethylcyclohexane, 6,6-dimethylundecane), alcohol (3-methyl-2-propyl-1-pentanol), and γ-butyrolactone being dominant compounds. The content of most volatile compounds increased with increase in roasting temperature and time, such as esters, terpenes, pyrazines, aldehydes, ketones, and alcohols. 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine contributed to be the major role in roast and nutty flavor of the roasted sunflower seeds. Roasting at 125 °C for 45 min was found to be the better condition for roasted sunflower seeds, which gave the lowest off-flavor and burnt tastes.
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spelling pubmed-66831642019-08-09 Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach Guo, Shuangshuang Na Jom, Kriskamol Ge, Yan Sci Rep Article Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS). Unsupervised Principle Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) multivariate statistical methods were used to visualize, group and classify the samples. 114 volatiles were identified in the roasted sunflower seeds (RSF), with terpenes (α-pinene, β-pinene), heterocyclic compounds (2-ethyl-3-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, pyridine), aldehydes (2-methylbutanal, furfural, hexanal, phenylacetaldehyde), hydrocarbons (octane, 2-isobutyl-1,4-dimethylcyclohexane, 6,6-dimethylundecane), alcohol (3-methyl-2-propyl-1-pentanol), and γ-butyrolactone being dominant compounds. The content of most volatile compounds increased with increase in roasting temperature and time, such as esters, terpenes, pyrazines, aldehydes, ketones, and alcohols. 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine contributed to be the major role in roast and nutty flavor of the roasted sunflower seeds. Roasting at 125 °C for 45 min was found to be the better condition for roasted sunflower seeds, which gave the lowest off-flavor and burnt tastes. Nature Publishing Group UK 2019-08-05 /pmc/articles/PMC6683164/ /pubmed/31383910 http://dx.doi.org/10.1038/s41598-019-47811-3 Text en © The Author(s) 2019 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Guo, Shuangshuang
Na Jom, Kriskamol
Ge, Yan
Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
title Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
title_full Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
title_fullStr Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
title_full_unstemmed Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
title_short Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
title_sort influence of roasting condition on flavor profile of sunflower seeds: a flavoromics approach
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6683164/
https://www.ncbi.nlm.nih.gov/pubmed/31383910
http://dx.doi.org/10.1038/s41598-019-47811-3
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