Comparison of analytical GC-MS techniques for the determination of volatile and semi-volatile compounds in raw and roasted Macadamia nuts (Macadamia integrifolia)

Stephen Toth, PhD, Senior Research Investigator, International Flavors and Fragrances

Abstract
Although generally consumed roasted, macadamia nuts are also widely used in baking and confectionary applications. Once considered a delicacy due to their limited availability, they have gained considerable popularity among consumers. Despite international demand for macadamia nuts, very little is known or reported in the literature on their volatile and semi-volatile components that provide its characteristic odor and flavor. This study will cover several analytical techniques including liquid extraction, SPME, SBSE (stir bar sorptive extraction), Solvent Assisted Flavor Extraction and Direct Thermal Desorption analyzed on GC-MS instrumentation including GC-TOF-MS, and GCxGC –TOF-MS.

The results of this research will give a more in-depth representation of the volatile and semi-volatile components that give macadamia nuts their unique aromatic profile and taste.

Biography
Stephen Toth is a Senior Research Investigator in the Research Analytical Services Department at International Flavors and Fragrances. He has spent his lengthy career at IFF working in fragrance delivery, chromatography and ultimately in the structure elucidation department. He is active in the Agricultural and Food Chemistry Division of the American Chemical Society and currently serves as Treasurer of the Division. He has organized several analytical and flavor chemistry symposia at American Chemical Society’s national meetings. He holds a B.S. and M.S. in chemistry from Seton Hall University and a Ph. D. in Food Science from Rutgers University.

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