Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)

Authors：Chen, Haoshuang; He, Shudong^*; Pei, Hui; Gao, Kuan; Gao, Lingyan; Cao, Xiaodong; Sun, Hanju; Song, Jiazhen

Source：JOURNAL OF FOOD PROCESS ENGINEERING, 2024, 47(2): e14546.

DOI：10.1111/jfpe.14546

• cashew nuts
• hot air circulation roasting
• HS-SPME-GC-MS
• ROAV
• volatile compounds

Effects of hot air circulation roasting temperature on cashew nut sensory and aroma profiles were assessed in this study. Optimal roasting at 130(degrees)C for 20 min yielded a uniform, glossy appearance and rapid water loss. Sensory and electronic nose (E-nose) analyses indicated enhanced sweet, milky, and fatty aromas. Gas chromatography-mass spectrometry identified more than 180 volatile compounds. Roasting at 150(degrees)C for 20 min produced a burnt aroma, with a decrease in alkenes and aromatic hydrocarbons and an increase in alkanes, acids, ketones, and pyrazines. Principal component analysis distinguished between 130 and 150(degrees)C roasting samples, and key volatile compounds included phenylethanol, 1-octen-3-ol, naphthalene, (-)-alpha pinene, trans caryophyllene, 2,5-dimethylpyrazine, 2-methylbutyr-aldehyde, heptaldehyde, 2,3,5-trimethylpyrazine, and n-octanol. Compared to traditional roasting, hot air circulation roasting offers efficiency, convenience, energy savings, and environmental benefits.