Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking

To explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking, sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) was used to study the volatile flavor substances of three kinds of almond. After baking, the flavors of nuts, toast and milk were enhanced, while the green and wood flavors were weakened. A total of 40 volatile compounds were detected in the three kinds of almonds, 12 were detected in raw almonds, and 38 were detected in cooked almonds. The newly formed volatile substances (26 kinds) after baking mainly included pyrazines, ketones and lactones. Based on the results of GC-O aroma intensity combined with odor activity value (OAV) analysis, 16 aroma active substances were identified. Finally, the correlation between 16 key aroma substances and 10 sensory characteristics in almonds was analyzed by orthogonal partial least squares (OPLS).