EFFECTS OF ROASTING TEMPERATURE ON THE AROMA COMPONENTS OF CAROB (CERATONIA-SILIQUA L)

The analysis of the volatile fraction of carob bean pulp during a roas ting process between 10 and 60 min was performed. In all, 137 componen ts (comprising ca. 98.0% of the total isolate) were positively identif ied. Acids, alcohols, and aldehydes represent 91.4% of the total of th e identified compounds in raw carob. The levels of these compounds dec reased steeply during the roasting process, representing 51.2% of the total as a result of the increasing amounts of furans, esters, and pyr roles in roasted carob, whose odor is more pleasant than that of raw c arob and reminiscent of chocolate or cocoa and which could be used in foods as a flavoring agent.