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Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
J Food Sci. 2012 Apr; 77(4):C481-4.JF

Abstract

The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography-mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.

Authors+Show Affiliations

Food Engineering Department, Abant İzzet Baysal University, Bolu, Turkey. mustafakiralan@yahoo.com

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

22515239

Citation

Kiralan, Mustafa. "Volatile Compounds of Black Cumin Seeds (Nigella Sativa L.) From Microwave-heating and Conventional Roasting." Journal of Food Science, vol. 77, no. 4, 2012, pp. C481-4.
Kiralan M. Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting. J Food Sci. 2012;77(4):C481-4.
Kiralan, M. (2012). Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting. Journal of Food Science, 77(4), C481-4. https://doi.org/10.1111/j.1750-3841.2012.02638.x
Kiralan M. Volatile Compounds of Black Cumin Seeds (Nigella Sativa L.) From Microwave-heating and Conventional Roasting. J Food Sci. 2012;77(4):C481-4. PubMed PMID: 22515239.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting. A1 - Kiralan,Mustafa, PY - 2012/4/21/entrez PY - 2012/4/21/pubmed PY - 2012/8/15/medline SP - C481 EP - 4 JF - Journal of food science JO - J Food Sci VL - 77 IS - 4 N2 - The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography-mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22515239/Volatile_compounds_of_black_cumin_seeds__Nigella_sativa_L___from_microwave_heating_and_conventional_roasting_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02638.x DB - PRIME DP - Unbound Medicine ER -