SRC-ALMOND-2017 · PRIMARY
Edibe S. Erten & Keith R. Cadwallader · Food Chemistry
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-03 · corrections 0
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.Aroma compounds of dry-roasted almonds ↗
In dry-roasted almonds, aroma extract dilution analysis found methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione predominant, formed through the Maillard reaction and lipid and sugar degradation.
Dry-roasted almonds in one study that also compared raw and oil-roasted almonds.Permanent identifier smellbook:source:almond-aroma-2017 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.