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Volatile Compounds of Black Cumin Seeds ( Nigella sativa L.) from Microwave‐Heating and Conventional Roasting
Author(s) -
Kiralan Mustafa
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02638.x
Subject(s) - roasting , nigella sativa , thymoquinone , chemistry , flavor , gas chromatography , food science , gas chromatography–mass spectrometry , mass spectrometry , chromatography , traditional medicine , antioxidant , organic chemistry , medicine
The volatile compounds in raw, conventionally roasted and microwave roasted black cumin ( Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace‐SPME gas chromatography–mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p ‐cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5‐dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.