GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods
Table 3
Effect of individual aroma compounds on the aroma profile of almonds.
No.
Compound omitted from the complete recombinant
nA
Description of aroma difference
SignificanceB
1
Hexanal
8
Reduced green aroma
3
Heptaldehyde
9
Almost no fatty and green aroma
5
1-Nonanal
9
Virtually no fat and fruity aroma
8
Benzaldehyde
4
nd
11
Phenylacetaldehyde
8
Reduced green, sweet and floral aromas
14
(E)-Cinnamaldehyde
0
nd
15
Cinnamaldehyde
4
nd
18
Pentanol
2
nd
19
1-Hexanol
4
nd
23
Linalool
9
Almost no fat and green aromas
27
Benzyl alcohol
7
Slightly reduced floral aroma
28
2-Phenylethanol
3
nd
32
2-Butanone
7
Slightly reduced sweetness
33
Acetophenone
7
Slightly reduced sweetness
35
Dihydrofuran-2(3H)-one
6
Slightly less fatty
37
Benzyl acetate
2
nd
38
Methyl salicylate
4
nd
39
Gamma-nonanoic lactone
8
Reduction of sweet and fruity aromas
41
Methyl palmitate
8
Reduces fatty notes
42
Ethyl palmitate
8
A slight reduction of fatty notes
46
Benzyl benzoate
9
Almost no sweet aroma
47
Myrcene
8
Reduction of sweet aroma
48
Styrene
9
Almost no sweetness
53
Hexanoic acid
6
Slightly reduced fat flavor
54
Heptanoic acid
3
nd
55
Octanoic acid
4
nd
56
Nonanoic acid
2
nd
57
Benzoic acid
7
Slightly reduced sweetness
66
Guaiacol
7
Slightly reduced balsamic
67
2-Methoxy-4-methylphenol
8
Reduced balsamic
70
Eugenol
9
Almost no sweetness or balsamic notes
72
4-Ethyl-2-methoxyphenol
9
Almost no green aroma
73
2,4-Di-tert-butylphenol
4
nd
75
Vanillin
9
Almost no sweet balsam
ANumber of group members detected aroma differences through the sensory triangle test, a total of 10 participants. BSignificance:highly significant (); significant (); nd, no difference.
