Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

Foods

Issmail Nounah¹  Ahmed Hajib¹  Zoubida Charrouf¹  Malika Chbani¹  Bertrand Matthäus²  Ina Willenberg² 

[1] Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, Rabat 10000, Morocco;Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany;

关键词: headspace GC-MS;    olfactometry;    Opuntia ficus-indica;    roasting;    volatile compounds;   

DOI  :  10.3390/foods9091280

来源: DOAJ

【 摘 要 】

: Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with hexanal, 2-methyl propanal, acetaldehyde, acetic acid, acetoin and 2,3-butanedione as most abundant. Olfactometric analysis showed that those compounds are aroma active; therefore, cactus seed oil flavor can be attributed to those compounds. Moreover, the effect of roasting of cactus seeds on the composition of volatile compounds in the oil was investigated. Especially the concentration of compounds known as products from the Maillard reaction increased significantly with roasting time such as furfural, furan, 3-methyl furan, 2-butanone, thiophene, 2, 3- dithiabutane, methyl pyrazine, 2-methyl pyrimidine, 2-metoxy phenol, dimethyl trisulfide and 5-methyl furfural.

【 授权许可】

Unknown