Roasted almonds

Uthman RS, Toma RB, Garcia R, Medora, Nilufer P and Cunningham S. 1998. Lipid analyses of fumigated vs. irradiated raw and roasted almonds. J Sci Food Agric 78(2) 261-266. 

Vi cup walnut pieces or unsalted roasted almonds Vi cup Cheerios or any firm, high-nutrient, whole-grain cereal—check the Nutrition Facts panel ... 

The flavor of the tautomer mixture is perceived as burnt sugar, maple, cereal, chicory (Chemisis, 1978). The odor threshold reported by Semmelroch et al. (1995) was 1.15 ppm in water with a caramel-like quality. The odor threshold in air given by Blank et al. (1992b) was 0.5-1.5 p,g/m3. A flavor threshold of 21 ppb was reported by Huber (1992). By their enantioselective separation (see in 1.100), Bruche et al. (1995) determined that only one isomer of the less abundant tautomer 1.101b had a very intensive roasted almonds odor, the other isomer being less intensive of the two other tautomers, one is odorless, and the other reminiscent of the odorant 1.101b, is nearly odorless. Therefore ca 85 % of the mixture have no influence on the aroma. 

Pascual-Albero, M.J., Perez-Munuera, I., and Lluch, M.A. 1998. Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.), Food Sci. Tech. Int., 4 189-197. 

Roasted Almond Slurry (ppm) AUeiGiene (RLU) (% positive, 10) Almond ELISA... 

Spiller, G.A., Miller, A., Olivera, K., Reynolds, J., Miller, B., Morse, S.J., Dewell, A., and Farquhar, J.W., Effects of plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humans, J. Am. Coll. Nutr., 22, 195-200, 2003. 

Takei, Y., Shimada, K., Watanahe, S., and Yamanishi, T., Volatile components of roasted almonds Basic fraction, Agric. Biol. Chem., 38, 645-648, 1974. 

Croquant serves generally as a filling for candy. It is made of molten sucrose, which has been at least partly caramelized, and ground and roasted almonds or nuts. It is occasionally mixed with marzipan, nougat, stable dairy products, fruit constituents and/or starch syrup. Croquant can be formulated to a brittle or soft consistency. 

An important compound is 4-hydroxy-5-methyl-2H-furan-3-one, known as norfuraneol. Norfuraneol occurs in caramel, roasted chicory root and also in meat broth. 4-Hydroxy-2,5-dimethyl-2H-furan-3-one, known as furaneol, strawberry furanone or pineapple furanone, arises in the Maillard reaction from L-rhamnose (Figure 4.39) and in a reaction of methylglyoxal with hydroxyacetone (Figure 4.41). It occurs, for example, in strawberries, pineapple, roasted almonds, popcorn, meat broth and a number of other foods as a racemic mixture. The structure of (+)-(J )-furaneol responsible for the characteristic odour is given in formula 8-160. The odour of furaneol is sugary, jammy and reminiscent of strawberries and, at higher concentrations, caramel (threshold concentration is... 

BENZALDEHYDE The precursor for speed. It makes up nearly 100% of bitter almond oil. Not a very popular oil with the DEA. Some hints Benzaldehyde is indispensable for the flavoring industry. It is the flavor in almond extract and synthetic benzaldehyde is used in all cherry flavorings. Also, there is currently a little loophole in the system when it comes to a product called Roasted Cassia Oil . Apparently, some manufacturers take cassia oil and run it through some sort of industrial process to change it into benzaldehyde. No one wanted to tell Strike the particulars of how this was done. But one company chemist gave me some hints (You can get really chatty with some of these guys). 

Nuts and Nut Products. Nuts are used mainly as edible products and marketed either with or without the shell, as the demand requites. The most popular nuts ia the shell are English walnut, filbert, almond, Brazil nut, peanut, pistachio, and the improved, or paper-shell, pecan the most popular salted and roasted nut kernels iaclude these as well as the cashew, macadamia, and pignofla. Each year more nuts are shelled ia ceatraHy located plants and marketed as meats. The annual per capita consumption of shelled tree nuts ia the United States rose from 0.78 kg in 1987 to 1.00 kg in 1992 (132). 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

One of the fumigants used for this purpose is methyl bromide. Its residual eontent in the treated food material should not exeeed 50 ng per g. Most of the methyl bromide eseapes during subsequent aeration and storage, while part of it reaets with the food eomponents, predominantly proteins. Roasting of fumigated almonds and eoeoa beans brings about almost total elimination of free methyl bromide, partially due to inereased rate of reaction with the eomponents of the beans (Franz et ah, 1992). 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

O Like roasted rye bread O Nut-like, bitter almond-like... 

With raisins as your point of reference, you may find dried goji berries, cranberries, or blackcurrants tasty and trouble-free side dishes or snacks. Mixing these four together with a few walnuts, almonds, and unsalted roasted pumpkin seeds produces a flavorful, multicolored, nutrient-dense medley Remember that dried fruits are also an inspired way to incorporate superfruits for lunch or dinner—just sprinkle a handful on your plate with any main dish ... 

The commercial almond is the pit of the peach-like fruit, not consumed as such. The raw almond has a nutty, fatty, slightly green and benzaldehyde character. Almonds are generally roasted to get the typical roasted, nutty, popcorn, slight caramel character with a very low benzaldehyde note. The well known bitter almond oil is isolated from fresh raw bitter almonds and consists mainly of pure benzaldehyde. 

The apricot flesh is very sweet, with the seed kernels regarded the best part of the fruit, tasting sweet and oily, very much like almonds. (It may be noted that the apricot is of the genus Prunus of the plant family Rosaceae, as are peaches and almonds.) Apricot oil is squeezed out under pressure from the ground flour or meal and looks much like ohve oil. A spoonful may be taken as needed, and the oil is also used for deep-frying. Other uses include external apphcations, and it is also mentioned that the oil will even shine silverware. (The preceding information indicates that the apricot kernels are utilized raw, without roasting.)... 

It serves extensively as a flavoring agent for almond, roasted beef, cassie acacia, famesiana, castoreum, and cherry. 

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