Description
Nut roasting is a thermal process that initiates Maillard browning and lipid oxidation, producing complex flavor compounds while reducing moisture and antinutrients.
Technical
Dry roasting at 160–190 °C for 5–15 min triggers Maillard browning, generating pyrazine‑based flavor compounds. Temperatures above 200 °C can produce acrylamide and bitter phenolics, while lipid oxidation during oil roasting at 120–140 °C for 30–45 min can lead to rancidity if not properly controlled.
Science
Primary Reaction
Maillard reaction and lipid oxidation
Sensory Profile
Aroma ()
nuttytoastedcaramelizedsweetsmokyearthybutterywoodyspiced