Roasting Time Shapes Quality Attributes, Aroma Formation and Oxidative Lipid Remodeling in Almond Oil.

Shengjie Ding, Liangli Chen, Batuer Guliziba, Yang Zhao, Xingxing Deng, Songyi Lin, Zhiqiang Lu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Shengjie DingCollege of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830002, China.

Liangli ChenCollege of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830002, China.

Batuer GulizibaCollege of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830002, China.

Yang ZhaoCollege of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830002, China.

Xingxing DengCollege of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830002, China.

Songyi LinNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Zhiqiang LuCollege of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830002, China.ORCID 0000-0003-0016-5190

Funding

Key Research, Development Program Project of Xinjiang Uygur Autonomous Region 2024B04015Natural Science Foundation of Xinjiang Uygur Autonomous Region 2025D01B57Tianchi Young Scholar from the Education Department of the Xinjiang Uygur Autonomous Region

6 · The paper itself

Abstract

Roasting time strongly influences almond oil yield, flavor and oxidative stability. This study investigated almond oils obtained by pressing almond kernels roasted at 130 °C for 0, 5, 10 and 20 min, corresponding to cold-aroma, light-aroma, strong-aroma and sauce-aroma groups, respectively, by combining physicochemical analysis, fatty acid quantification, gas chromatography-ion mobility spectrometry (GC-IMS), machine learning and lipidomics. Increasing roasting time enhanced oil yield from 45.81% to 50.34%, with no further significant increase after 10 min. Stronger roasting moderately reduced the free radical level. In contrast, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS) increased from 0.28 to 0.38 mg KOH/g oil, 1.20 to 1.46 meq O

Indexed as

almond oilGC-IMSlipidomicmachine learningoxidative stabilityroasting timevolatile compounds

Identifiers

PMID42650535

DOI10.3390/foods15162842

PMCPMC13511834

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.