| Title: | Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation |
| Address: | "German Research Center for Food Chemistry , Lise-Meitner-Strasse 34, D-85354 Freising, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The majority of the world hazelnut crop is roasted, thus developing a unique aroma that depends on the cultivar used and on the roasting conditions applied. Although several studies have investigated the volatile fraction of different cultivars and have correlated the data with overall sensory profiles, studies establishing a correlation between key odorants among the bulk of odorless volatiles and the respective aroma profiles are not yet available. On the basis of recently published stable isotope dilution assays (SIDAs) using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOF-MS), differences in concentrations of key odorants in different hazelnut cultivars roasted under defined conditions were monitored and compared with sensory data obtained by projective mapping, aroma profile analysis, and triangle tests. The results showed that the aroma-active compounds 2-acetyl-1-pyrroline, 2-propionyl-1-pyrroline, 5-methyl-(E)-2-hepten-4-one, 2,3-diethyl-5-methylpyrazine, 3,5-dimethyl-2-ethylpyrazine, and 2-furfurylthiol are appropriate marker odorants to differentiate the various nut aromas. In particular, the appreciated roasty, nutty aroma of optimally roasted hazelnuts was developed if both 5-methyl-(E)-2-hepten-4-one and 3-methyl-4-heptanone were >450 mug/kg, whereas the sum of the two 2-acyl-1-pyrrolines and two pyrazines should not exceed 400 mug/kg to avoid an over-roasted smell. Such a desired aroma can be obtained for each cultivar, but obviously specific roasting times, temperatures, and roasting techniques had to be applied" |
| Keywords: | Alkenes/analysis Biomarkers/analysis Corylus/*chemistry Distillation Flame Ionization *Food Handling Food Inspection/*methods *Food Quality Gas Chromatography-Mass Spectrometry Humans Italy Ketones/analysis Nuts/*chemistry Odorants Olfactometry Pyrazines/; |
| Notes: | "MedlineKiefl, Johannes Schieberle, Peter eng Comparative Study Evaluation Study 2013/05/15 J Agric Food Chem. 2013 Jun 5; 61(22):5236-44. doi: 10.1021/jf4008086. Epub 2013 May 21" |
