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Macadamia tetraphylla L.A.S.Johnson - Proteaceae - macadamia nut, Queensland nut, Macadamia

Evergreen tree, native to Australia, cultivated elsewhere (Africa, Hawaii, Mexico).

„The volatile constituents macadamia nuts play an important role in the flavour quality characteristics of this nut… In this study, simultaneous steam distillation-solvent extraction (SDE, water; ether/pentane) was compared to high-vacuum distillation for extracting the volatile compounds present in raw/wet, raw/dry and roasted kernels of Macadamia integrifolia var 344. SDE was found to be more effective in extracting the volatile compounds. The concentrated ether/pentane extracts were analysed using gas chromatography (GC) and gas chromatographymass spectrometry (GC-MS) to identify and quantify the individual volatile compounds. Several compounds were identified including several benzene derivatives, aliphatic compounds, pyrazines, pyridines, furans and sulphur compounds. There were a significant number of volatile compounds produced during the drying and roasting processes that may contribute to the unique flavour of this nut. The main volatile compounds identified in raw/wet, raw/dry and roasted macadamia kernels were dihydro-2-methyl-3(2H)-furanone-, furfural , phenol, benzeneacetaldehyde, 5-methyl-2- furancarboxaldehyde, benzyl methyl ketone, nonanal, and benzenepropanal. However, in raw/dry and roasted macadamia kernels, other volatiles were identified including sulphur compounds and pyrazines, which may also contribute to the characteristic macadamia flavour. “
[Netiwaranon, S., Mason, R., & D'Arcy, B. R. (2000). Volatile constituents in macadamia nuts. In 33rd Annual Convention of Australian Institute of Food Science & Technology (pp. 26-26). Australian Institute of Food Science & Technology]