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Food Chem

Title:		Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting
Author(s):		Nicolotti L; Cordero C; Bicchi C; Rubiolo P; Sgorbini B; Liberto E;
Address:		"Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Via P. Giuria 9, I-10125 Torino, Italy"
Journal Title:		Food Chem
Year:		2013
Volume:		20121129
Issue:		2-Mar
Page Number:		1723 - 1733
DOI:		10.1016/j.foodchem.2012.11.086
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The study proposes an investigation strategy to identify sensitive, robust and reliable chemical markers of hazelnut roasting. A fully-automated and validated analytical method, based on Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometric detection (GC-MS), for effective off-line monitoring of changes in the volatile profile of high-quality hazelnuts was developed. Samples from two different harvests were submitted to roasting, following different time/temperature protocols and different technologies, enabling chemical changes to be correlated with technological processing and sensory quality. Chemical indices, expressed as analyte response ratio, were defined and their trend observed across roasting profiles. Reliability and robustness of chemical indices were also evaluated, in view of their application to on-line monitoring with Mass Spectrometry-based electronic nose technology (MS-nose). Experiments, simulating on-line chemical characterisation of the volatile fraction, were performed through a fully-automated system. The results confirmed: (a) the effectiveness of single process indicators of roasting selected by the separative method (5-methylfurfural, 1(H)-pyrrole, furfuryl alcohol, 1(H)-pyrrole-2-carboxaldehyde, 1-hydroxy-2-propanone, dihydro-2(3H)-furanone, 5-methyl-(E)-2-hepten-4-one, acetic acid, pyridine, furfural, pyrazine, and several alkyl-pyrazines); and, (b) the reliability of proposed chemical indices: 5-methylfurfural/2,5-dimethylpyrazine, 5-methylfurfural/2-methylpyrazine, 2,5-dimethylpyrazine/2,3-dimethylpyrazine; these maintained a consistent trend versus harvest and sampling/analysis technology"
Keywords:		Cooking Corylus/*chemistry Gas Chromatography-Mass Spectrometry Nuts/*chemistry Solid Phase Microextraction Volatile Organic Compounds/*chemistry/isolation & purification;
Notes:		"MedlineNicolotti, Luca Cordero, Chiara Bicchi, Carlo Rubiolo, Patrizia Sgorbini, Barbara Liberto, Erica eng England 2013/02/16 Food Chem. 2013 Jun 1; 138(2-3):1723-33. doi: 10.1016/j.foodchem.2012.11.086. Epub 2012 Nov 29"