Adventurous Eating Tops Trends; Hot Brewing Boosts Coffee Antioxidants

Characterization ofvolatile compounds in pecans
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet much is unknown about the specific effects of roasting on pecan volatiles. In a recent studypublished in the Journal of Food Science, the volatiles of raw “ Desirable” pecans from Georgia and three roasted pecan samples (175°C for five, 10, and 15 minutes) were determined by HS-SPME coupled to GC-MS using stable deuterium-labeled volatiles…