Monitoring changes in the volatile fraction of roasted nuts and seeds by using comprehensive two-dimensional gas chromatography and matrix templates

Pilar Manzano; Beatriz Martín-Gómez; Adrián Fuente-Ballesteros; Ana M Ares; Juan C Diego; José Bernal

doi:10.1016/j.mex.2023.102115

Monitoring changes in the volatile fraction of roasted nuts and seeds by using comprehensive two-dimensional gas chromatography and matrix templates

MethodsX. 2023 Mar 9:10:102115. doi: 10.1016/j.mex.2023.102115. eCollection 2023.

Authors

Pilar Manzano¹, Beatriz Martín-Gómez¹, Adrián Fuente-Ballesteros¹, Ana M Ares¹, Juan C Diego¹, José Bernal¹

Affiliation

¹ Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, Valladolid 47011, Spain.

Abstract

Static headspace coupled with comprehensive two-dimensional gas chromatography and a flame ionization detector (HS-GC × GC-FID), has been applied to monitor changes in the volatile fraction of commercial edible nuts and seeds (peanuts, almonds, hazelnuts, and sunflower seeds). Effects of the roasting conditions (time, 5-40 min; temperature, 150-170 °C), which were employed under different combinations by using a ventilated oven, on target volatile fraction were examined to identify potential differences in relation to the roasting treatment of raw samples. In addition, reference templates were created, from the HS-GC × GC-FID method, for each of the four food matrices analyzed, and they were applied to characterize the samples according to the presence or absence of volatile compounds. Finally, these templates were successfully employed to make a quick distinction between different roasting conditions.•HS-GC × GC-FID was applied to study the volatile profile of edible nuts and seeds.•Reference templates (GC × GC-FID) were created for each of the four food matrices.•Rapid discrimination between raw and roasted samples was achieved.

Keywords: Multidimensional chromatography; Nuts; Proposal of new GC × GC-FID matrix templates to define/investigate the volatile fraction of roasted nuts and seeds.; Roasting conditions; Seeds; Static headspace; Volatile compounds.