Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlati...

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Detalles Bibliográficos
Autores: Lipan, Leontina, Cano-Lamadrid, Marina, Vázquez-Aráujo, Laura, Lyczko, Jacek, Moriana, Alfonso, Hernández, Francisca, García García, Elena, Carbonell-Barrachina, Ángel A.
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/35225
Acceso en línea:https://hdl.handle.net/11000/35225
Access Level:acceso abierto
Palabra clave:liking drivers
Prunus dulcis
pyrazines
regulated deficit irrigation
volatile compounds
water stress
CDU::5 - Ciencias puras y naturales::57 - Biología
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repository_id_str
spelling Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptanceLipan, LeontinaCano-Lamadrid, MarinaVázquez-Aráujo, LauraLyczko, JacekMoriana, AlfonsoHernández, FranciscaGarcía García, ElenaCarbonell-Barrachina, Ángel A.liking driversPrunus dulcispyrazinesregulated deficit irrigationvolatile compoundswater stressCDU::5 - Ciencias puras y naturales::57 - BiologíaHydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments,while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds,and over-roasted samples with too intense color and burn notes, respectively.While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds.WileyDepartamentos de la UMH::Biología Aplicada202520252020info:eu-repo/semantics/articleapplication/pdf12application/pdfhttps://hdl.handle.net/11000/35225reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheInglés10.1111/1750-3841.15481info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/352252026-05-27T13:36:21Z
dc.title.none.fl_str_mv Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
title Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
spellingShingle Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Lipan, Leontina
liking drivers
Prunus dulcis
pyrazines
regulated deficit irrigation
volatile compounds
water stress
CDU::5 - Ciencias puras y naturales::57 - Biología
title_short Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
title_full Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
title_fullStr Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
title_full_unstemmed Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
title_sort Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
dc.creator.none.fl_str_mv Lipan, Leontina
Cano-Lamadrid, Marina
Vázquez-Aráujo, Laura
Lyczko, Jacek
Moriana, Alfonso
Hernández, Francisca
García García, Elena
Carbonell-Barrachina, Ángel A.
author Lipan, Leontina
author_facet Lipan, Leontina
Cano-Lamadrid, Marina
Vázquez-Aráujo, Laura
Lyczko, Jacek
Moriana, Alfonso
Hernández, Francisca
García García, Elena
Carbonell-Barrachina, Ángel A.
author_role author
author2 Cano-Lamadrid, Marina
Vázquez-Aráujo, Laura
Lyczko, Jacek
Moriana, Alfonso
Hernández, Francisca
García García, Elena
Carbonell-Barrachina, Ángel A.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Biología Aplicada
dc.subject.none.fl_str_mv liking drivers
Prunus dulcis
pyrazines
regulated deficit irrigation
volatile compounds
water stress
CDU::5 - Ciencias puras y naturales::57 - Biología
topic liking drivers
Prunus dulcis
pyrazines
regulated deficit irrigation
volatile compounds
water stress
CDU::5 - Ciencias puras y naturales::57 - Biología
description HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments,while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds,and over-roasted samples with too intense color and burn notes, respectively.While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds.
publishDate 2020
dc.date.none.fl_str_mv 2020
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/35225
url https://hdl.handle.net/11000/35225
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv 10.1111/1750-3841.15481
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
12
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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