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Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.
Sci Rep. 2019 08 05; 9(1):11295.SR

Abstract

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.

Authors+Show Affiliations

Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand. gssuzy@outlook.com.Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.The Academy of Science, Nanjing Agricultural University, Nanjing, 210095, The People's Republic of China.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31383910

Citation

Guo, Shuangshuang, et al. "Influence of Roasting Condition On Flavor Profile of Sunflower Seeds: a Flavoromics Approach." Scientific Reports, vol. 9, no. 1, 2019, p. 11295.
Guo S, Na Jom K, Ge Y. Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach. Sci Rep. 2019;9(1):11295.
Guo, S., Na Jom, K., & Ge, Y. (2019). Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach. Scientific Reports, 9(1), 11295. https://doi.org/10.1038/s41598-019-47811-3
Guo S, Na Jom K, Ge Y. Influence of Roasting Condition On Flavor Profile of Sunflower Seeds: a Flavoromics Approach. Sci Rep. 2019 08 5;9(1):11295. PubMed PMID: 31383910.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach. AU - Guo,Shuangshuang, AU - Na Jom,Kriskamol, AU - Ge,Yan, Y1 - 2019/08/05/ PY - 2019/05/17/received PY - 2019/07/17/accepted PY - 2019/8/7/entrez PY - 2019/8/7/pubmed PY - 2020/10/24/medline SP - 11295 EP - 11295 JF - Scientific reports JO - Sci Rep VL - 9 IS - 1 N2 - 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. SN - 2045-2322 UR - https://www.unboundmedicine.com/medline/citation/31383910/Influence_of_Roasting_Condition_on_Flavor_Profile_of_Sunflower_Seeds:_A_flavoromics_approach_ L2 - https://doi.org/10.1038/s41598-019-47811-3 DB - PRIME DP - Unbound Medicine ER -