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April 24, 2026Applied Food ResearchOpen Access

Effect of different drying methods and conditions on volatile profile and sensory properties of avocado (Persea americana Mill.) seed flour as a food flavouring agent

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Authors

MMMaria MerlinoFCFabrizio CincottaMBMartina Buda

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Overview

Research investigates how drying methods affect flavor and sensory characteristics of avocado seed flour, suggesting new uses.

Key Points

  • To evaluate how different drying methods and conditions impact the volatile profile and sensory properties of avocado seed flour.
  • Drying avocado seeds using hot-air and microwave at varying temperatures and wattages.
  • Analyzed the dried flour for volatile composition, sensory attributes, and consumer acceptability.
  • Used trained-panel analysis for quantitative descriptions of sensory qualities.
  • Microwave drying was faster and more energy-efficient than hot-air drying.
  • Intermediate drying conditions (567 W, 50°C) resulted in the most favorable flavor profile with sweet and fruity notes.
  • Sensory attributes aligned closely with chemical markers, demonstrating a strong link between drying methods and aroma.

Cite This Study

Merlino et al. (2026) studied this question.

synapsesocial.com/papers/69eb0b50553a5433e34b5132https://doi.org/10.1016/j.afres.2026.102042
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