Volatile Compound Formation During Argan Kernel Roasting

作者：El Monfalouti Hanae; Charrouf Zoubida^*; Giordano Manuela; Guillaume Dominique; Kartah Badreddine; Harhar Hicham; Gharby Said; Denhez Clement; Zeppa Giuseppe

来源：Natural Product Communications, 2013, 8(1): 33-36.

• Argan oil
• GC/MS
• Flavor variation
• Aroma variation

Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110 degrees C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.

• 出版日期2013