HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).

A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds.