Table 1.

Identified volatiles in raw and roasted almonds from regional and foreign cultivars

Volatile compounds	Class	LRIa	LRI Lit.b	QIc
3-Methyl-1-butanol	Alcohol	742	740	56
1-Pentanol	Alcohol	773	771	42
3-Penten-2-ol	Alcohol	780	774	71
Hexanal	Aldehyde	799	801	44
3-Methyl-1-pentanol	Alcohol	849	843	56
2-Heptanone	Ketone	891	892	43
2-Heptanol	Alcohol	899	905	45
Heptanal	Aldehyde	900	899	70
2,5-Dimethyl-pyrazine	Pyrazine	908	911	42
α-Pinene	Terpene	936	939	93
Benzaldehyde	Aldehyde	959	960	77
1-Heptanol	Alcohol	974	966	70
1-Octen-3-ol	Alcohol	981	979	57
3-Octanone	Ketone	987	983	43
6-Methyl-5-hepten-2-one	Ketone	988	985	43
2-Octanone	Ketone	990	991	43
4-Ethylcyclohexanol	Alcohol	993	1003	81
Hexyl acetate	Ester	1015	1008	43
3-Ethyl-2-methyl-1,3-hexadiene	Hydrocarbon	1029	1031	67
Limonene	Terpene	1030	1029	68
Benzyl alcohol	Alcohol	1034	1031	43
Benzeneacetaldehyde	Aldehyde	1044	1043	91
(E)-2-Octenal	Aldehyde	1058	1054	41
1-Octanol	Alcohol	1074	1068	56
3-Ethyl-2,5-dimethyl-pyrazine	Pyrazine	1077	1082	135
Guaiacol	Terpene	1086	1089	109
2-Nonanone	Ketone	1091	1091	43
Nonanal	Aldehyde	1103	1100	57
Phenylethyl alcohol	Alcohol	1108	1107	91
(E)-2-Nonenal	Aldehyde	1159	1161	43
Levomenthol	Terpene	1170	1173	71
1-Nonanol	Alcohol	1172	1169	56
Methyl salicylate	Ester	1188	1089	120
Dodecane	Hydrocarbon	1202	1199	57
Decanal	Aldehyde	1205	1201	43

^aLRI Linear retention index obtained

^bLRI Lit Linear retention index reported in literature (Adams 2007)

^cQuantification ion