Analysis of Volatile Components Derived from Raw and Roasted Earth-Almond (Cyperus esculentus L.)

Volatile aroma components of raw earth almond and those developed in a roasting process were analyzed by gas chromatography/mass spectrometry to determine the identity of compounds that would indicate the degree of roasting. In all, 143 components (ca. 90% of the total isolate) were positively identified, of which 138 are reported as earth almond volatiles for the first time. The main flavor compounds identified in raw earth almond were alcohols, whereas in roasted earth almond, the majority of the volatiles identified suggest the flavor formation is via the Maillard reaction, with pyrazines contributing directly to the roasted flavor of earth almond.