« Previous AbstractIdentification and Characterization of (3Z):(2E)-Hexenal Isomerases from Cucumber    Next AbstractEffect of Inoculation with Lentilactobacillus buchneri and Lacticaseibacillus paracasei on the Maize Silage Volatilome: The Advantages of Advanced 2D-Chromatographic Fingerprinting Approaches »

Front Plant Sci

Title:		Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts
Author(s):		Squara S; Stilo F; Cialie Rosso M; Liberto E; Spigolon N; Genova G; Castello G; Bicchi C; Cordero C;
Address:		"Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Turin, Italy. Laemmegroup - A Tentamus Company, Turin, Italy. Soremartec Italia Srl, Cuneo, Italy"
Journal Title:		Front Plant Sci
Year:		2022
Volume:		20220303
Issue:
Page Number:		840028 -
DOI:		10.3389/fpls.2022.840028
ISSN/ISBN:		1664-462X (Print) 1664-462X (Electronic) 1664-462X (Linking)
Abstract:		"The volatilome of hazelnuts (Corylus avellana L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key role in defining distinctive aroma (i.e., aroma blueprint) and conferring characteristic hedonic profile. In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6-tetrahydropyridine (caramel); 2-acetyl-1-pyrroline (popcorn-like); 2-acetyl-3,4,5,6-tetrahydropyridine (roasted, caramel); 3-(methylthio)-propanal (cooked potato); 3-(methylthio)propionaldehyde (musty, earthy); 3,7-dimethylocta-1,6-dien-3-ol/linalool (citrus, floral); 3-methyl-4-heptanone (fruity, nutty); and 5-methyl-(E)-2-hepten-4-one (nutty, fruity). Dry-roasting on hazelnut kernels triggers the formation of additional potent odorants, likely contributing to the pleasant aroma of roasted nuts. Whiting the newly formed aromas, 2,3-pentanedione (buttery); 2-propionyl-1-pyrroline (popcorn-like); 3-methylbutanal; (malty); 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel); dimethyl trisulfide (sulfurous, cabbage) are worthy to be mentioned. The review focuses on high-quality hazelnuts adopted as premium primary material by the confectionery industry. Information on primary and secondary/specialized metabolites distribution introduces more specialized sections focused on volatilome chemical dimensions and their correlation to cultivar/origin, post-harvest practices and storage, and spoilage phenomena. Sensory-driven studies, based on sensomic principles, provide insights on the aroma blueprint of raw and roasted hazelnuts while robust correlations between non-volatile precursors and key-aroma compounds pose solid foundations to the conceptualization of aroma potential"
Keywords:		Corylus avellana L.chromatographic fingerprinting hazelnuts volatilome key-aroma compounds metabolomics primary metabolites volatile organic compounds (V.O.C.);
Notes:		"PubMed-not-MEDLINESquara, Simone Stilo, Federico Cialie Rosso, Marta Liberto, Erica Spigolon, Nicola Genova, Giuseppe Castello, Giuseppe Bicchi, Carlo Cordero, Chiara eng Review Switzerland 2022/03/22 Front Plant Sci. 2022 Mar 3; 13:840028. doi: 10.3389/fpls.2022.840028. eCollection 2022"