Roasted nuts

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). 

Morama nuts Whole morama dry roasted Roasted nuts, whole or chopped... 

Spend on average US 4 per month on snack products. The individuals were quite aware of the health benefits of roasted nut products, including high levels of protein and unsaturated fats. 

Meat products, e.g. beef, chicken, pork, lamb Vegetables, e.g. onions, potatoes, garlic Roasted products, e.g. coffee, cocoa, roasted nuts, popcorn Cereal products, e.g. biscuits, bread, extrudates Beverages, e.g. beer, wine, whiskey... 

O Similar to alkyl-substituted pyrazines (i.e. roasted, nut-like) F 6... 

T at 2 ppm Sweet, roasted meat-like, roasted nut-like, chocolate-like, vegetable green-like, hydrolyzed vegetable protein-like. 

Pyrazine compounds. As mentioned earlier the pyrazines have been found in abundance. As a rule the alkyl derivatives of the pyrazines produce roasted—nut like odor profiles. Fifty pyrazines have been reported to occur in cooked or roasted beef (28)-... 

Roasted nuts were one of the first foods in which large amounts and numbers of pyrazines were isolated and identified. The pioneering work on roasted peanuts by Mason (68) in the middle 1968 s contributed a great deal to the understanding of the relations of pyrazines, roasting and the development of nut—like flavor. In more recent time some unique pyrazines have been isolated in a number of different roasted nuts(61.62). 

Alkylpyrazines have been recognized as important trace flavor components of a large number of cooked, roasted, toasted and deep-fat fried foods (3). As a rule, alkylpyrazines have a roasted nut-like odor and flavor. Formation pathways for alkylpyrazines have been proposed by numerous researchers (4, 5, 6). Model studies suggest that they are minor products of the Maillard reaction. 

Cashew kernels possess pleasant taste and flavor and are eaten either raw or roasted with salt. The raw nuts, which are packed in flexible packages, are usually marketed as plain cashews. The roasted nuts are usually fried in vegetable oil to light brown colour, salted and packed in cans. The flavor characteristics of plain cashew nuts are enhanced as a result of oil roasting. A literature review revealed that the flavor constituents of plain or roasted cashew nuts have not been investigated previously. In the present study, the authors have attempted to isolate the flavor compounds by steam distillation and extraction and to identify them by GC and GC-MS techniques. Thirty six compounds have been identified for the first time. 

The pH of the steam distillate was 6.2 in all cases. The total flavor isolate (by SDE) of plain cashews had, on the whole, a strong pungent and green aroma, reminiscent of the cashew nut testa and cashew shell, whereas the flavor isolates from roasted samples had the characteristic mildly nutty aroma also. The flavor fractions obtained by selective extraction method gave some information about the chemical nature of compounds responsible for the characteristic flavor notes. Accordingly, the basic fraction of roasted nuts, (both oven-and oil-roasted), had the typical nutty aroma associated with pyrazine. compounds. The basic fraction of plain cashews did not have any characteristic flavor in particular. 

The neutral fraction of plain cashews had a mildly estery, fragrant, green flavor, typically reminiscent of freshly plucked cashew nuts. The neutral fraction of roasted nuts had an estery, nutty and slightly pungent, heavy aroma. The acidic fractions of plain and roasted samples had the typical, short chain fatty acid note. The quantitative distribution of various fractions is shown inTable II. 

Most classes of heterocycles found are also commonly observed in other cooked food flavors. Pyridines, pyrroles, thiophenes and alkylthiazoles were minor components. As main constituents, ten methyl- and ethyl-substituted alkylpyrazines were identified. The pyrazines occurred markedly in all samples and seemed to be one of the main contributors to the roasted-nut like flavor of cooked small shrimp. 

Industrial frying is one of the major segments in the frying industry. Fried food in the United States and other countries are prepared and marketed in various forms. The most popular of these products is the salty snack food segment. This segment consists of a wide variety of products such as potato chips, tortilla chips, com chips, extmded products, pretzels, fried or roasted nuts, and so on. Out of all these products, potato chips has been known to the people for a long time. 

Breading often contains sugar, as do bouillon cubes and dry-roasted nuts. 

If you check any food composition table, you would see that potassium and sodium are found together in every food category. Both in foods and in the human body, they are often accompanied by chloride, which is the chemically active form of the element chlorine. All the natural foods I can think of have a lot more potassium than sodium, but they all have both—and chloride. Processed foods (potato chips, breakfast cereals, roasted nuts, soft drinks, etc.) are the only foods that have more sodium than potassium, and I believe you can guess why. The manufacturers often add salt to their products. Why Table salt (sodium chloride) acts as a preservative and a flavor enhancer. Products have a longer shelf life, and, besides, the salty taste is popular and helps sell many commercial food products. Salt is, however, somewhat addictive, and excessive intakes of it complicate body chemistry and increase the risk of high blood pressure in some individuals. 

The importance of these materials motivated organic chemists to synthesize and use them in the flavor industry as ingredients in flavor formulations for roasted nuts, chocolate, meat flavors, etc. By 1970, the first pyrazines obtained GRAS status in the US, for use as flavoring substances, and today many pyrazines are commercially available for food applications. 

The pyrazines were responsible for the roasted nutty flavor of fresh roasted peeinuts (Mason et al) (15, 16), (Johnson 25, 26). According to Mason et al (15), the low molecular weight aldehydes are responsible for the harsh aroma associated with fresh roasted nuts. 

Glncose and fructose are generally used as syrups in food ingredients. They have film-forming and adhesive properties and are used as coatings for roasted nuts, candy, fillers, and spray-dried flavors. High-frnctose corn syrnps are nsed as sweeteners and scan almost ubiquitous where sweetening is desired. 

QHjOj, Mr 112.13 cryst. with a spicy, caramel-like odor resembling that of liquorice, mp. (monohydrate) 106 °C soluble in alcohol (25%), water (2.5%), but hardly soluble in petroleum ether it is formed from glucose by the Maillard reaction and is present in the flavor of thermally prepared foods such as maple syrup, bread, coffee, roasted nuts, and roast pork. It is mainly obtained from beech wood tar and used as a flavor compound, e. g., for the above-mentioned aromas. 

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