Analysis of Key Aroma Components in Different Varieties of Torreya Nuts before and after Roasting Using HS-SPME-GC-MS Combined with Odor Activity Value

Abstract:

To study the key aroma components of torreya nuts before and after roasting, the headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS) combined with the odor activity value (OAV) was used to analyze the compositions and contents of volatile substances as well as the key aroma components in three varieties, sesame torreya nuts, scorpion torreya nuts, millet torreya nuts, before and after roasting. The results showed that 122 compounds were detected from the volatile components of the three different varieties of torreya nuts before and after roasting, including 19 alkenes, 30 esters, 12 alcohols, 23 aldehydes and ketones, 13 pyrazinfurans, 5 pyridine pyrroles, 4 alkanes, 4 ethers, 5 acids, 2 benzenes and 5 other compounds. The volatile components in the three kinds of raw torreya nuts were alkenes, esters, alcohols and aldehydes. After roasting, the volatile components of the roasted torreya nuts were mainly pyrazinofuran, aldehyde-ketone and pyridine-pyrrole. The OAV determinations indicated that sesame torreya nuts had 11 key aroma components in total, with more aldehydes, ketones, and alkenes compounds; scorpion torreya nuts had 17 key aroma components in total, with more alkenes and esters compounds; millet torreya nuts had 10 key aroma components in total, with more pyrazinfurans and alkenes compounds. The types and contents of aroma components in the three types of torreya nuts varied, with Sesame torreya nuts having a prominent caramel aroma, scorpion torreya nuts exhibiting a distinct fruity aroma, and millet torreya nuts having a clear and fresh aroma. The findings of this study provide a scientific reference for the selection and comprehensive utilization of torreya nuts.