The impacts of different roasting degrees on aroma compounds profiles of moringa seed kernels and its oil

Abstract

The impacts of different roasting conditions (temperature and duration) on aroma compounds profiles of moringa seed kernels (MSK) and its oil (MSKO) were assessed. We found that medium and dark roasting (roasting temperatures ≥175 °C) induced significant increases in total volatile concentrations in both MSK and MSKO. The generation of volatile compounds during roasting was attributed to the complex thermal reactions, including Maillard reaction, Strecker degradation, caramelisation and lipid thermal oxidation and degradation. Among the detected aroma compounds, newly generated N-containing heterocyclic compounds, O-containing heterocyclic compounds, and sulfur-containing compounds were the primary contributors to the volatile profiles. The sensory results demonstrated that roasting could improve the aroma complexity of MSK and its oil, which may expand their application in the food industry.