Volatile Components of Roasted Citrullus colocynthis var. colocynthoides

Abstract

The aroma concentrates of roasted whole seeds (a) and defatted seeds (b) of Citrullus colocynthis var. colocynthoides, as well as that of the lipid fraction (e) were subjected to a through investigation. Samples of (a) and (b) were separated into neutral-acidic and basic fractions. The former was further fractionated into carbonyl and non-carbonyl compounds.
Characterization of the individual components for each fraction of the corresponding sample was achieved by a chromatography-mass spectrometry coupling technique under favourable conditions. A comparison of the individual components within the samples revealed major differences. The role of lipids, carbohydrates and amino-acids in developing aroma during the roasting process is discussed.