VERIFIEDPRIMARY
Identification of predominant aroma components of raw, dry roasted and oil roasted almonds
Edibe S. Erten & Keith R. Cadwallader
DOI 10.1016/j.foodchem.2016.08.091CLM-ALMOND-001 · VERIFIED
Aroma compounds of raw and roasted almonds
Aroma extract dilution analysis found 1-octen-3-one and acetic acid important in raw almonds, while methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominated in dry-roasted almonds, formed through the Maillard reaction and lipid and sugar degradation.
Raw almonds in one study; its dry-roasted findings are recorded as a separate claim for Toasted Almonds.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:aroma-compounds-of-raw-and-roasted-almonds · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.