Roasted almond volatiles were separated into basic, carbonyl and non-carbonyl fractions, Each fraction was analyzed by combination gas chromatography-mass spectrometry. Twentyfive compounds, in addition to eighteen known components, were identified. Many of the components identified were considered to contribute to the overall flavor. 2, 5-Dimethyl-4-hydroxy-3 (2H)-furanone, which was identified from methanol extract of roasted almond, seemed to make the largest contribution to the sweet aroma of roasted almond.
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Takei et al. (1974) studied this question.