Volatile Compounds of Black Cumin Seeds (Nigella sativa L.) from Microwave-Heating and Conventional Roasting
Article first published online: 19 APR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C481–C484, April 2012
How to Cite
Kiralan, M. (2012), Volatile Compounds of Black Cumin Seeds (Nigella sativa L.) from Microwave-Heating and Conventional Roasting. Journal of Food Science, 77: C481–C484. doi: 10.1111/j.1750-3841.2012.02638.x
- Issue published online: 19 APR 2012
- Article first published online: 19 APR 2012
- MS 20111420 Submitted 11/24/2011, Accepted 1/12/2012.
- black cumin;
- conventional roasting;
- microwave roasting;
- Nigella sativa L;
Abstract: The volatile compounds in raw, conventionally roasted and microwave roasted black cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography–mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted black cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.