Although generally consumed roasted, macadamia nuts are also widely used in baking and confectionary applications.  Once considered a delicacy due to their limited availability, they have gained considerable popularity among consumers.  Despite international demand for macadamia nuts, very little is known or reported in the literature on their volatile and semi-volatile components that provide its characteristic odor and flavor.  This study will cover several analytical techniques including liquid extraction, SPME, SBSE (stir bar sorptive extraction), Solvent Assisted Flavor Extraction and Direct Thermal Desorption analyzed on GC-MS instrumentation including GC-TOF-MS, and GCxGC –TOF-MS.  The results of this research will give a more in-depth representation of the volatile and semi-voltaile components that give macadmia nuts their unique aromatic profile and taste.<br/>

Comparison of analytical GC-MS techniques for the determination of volatile and semi-volatile compounds in raw and roasted Macadamia nuts</b> <i>(Macadamia integrifolia)</i>

253rd National Meeting (2017)

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