Unterschiede

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--- corylus_maxima_mill [2021/06/06 09:59] – andreas
+++ corylus_maxima_mill [2021/11/16 10:29] (aktuell) – andreas
@@ Zeile 12: / Zeile 12: @@
 Volatiles of hazelnut oil (Turkey, cold-pressed from roasted seeds) were characterized by high amounts of acetic acid (33.7%), 3-methylbutanal (19.1%), 2-methylbutanal (14.0%), and hexanal (3.3%). Compounds with known impact on roasted notes were 2-methylpyrazine (3.2%), furfural (2.3%), furfurylalcohol (0.5%), dimethylpyrazines (4.4%), γ-butyrolactone (1.1%), and benzaldehyde (0.7%). \\
 [Bail, Stefanie, et al. „Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS.“ European journal of lipid science and technology 111.2 (2009): 170-182]
+----
+Hazelnut paste for hazelnut spread: "A set of authentic hazelnut pastes and model samples containing various hazelnut paste amounts (from 0.1% to 28%) were analysed. Due to the variability found in filbertone content, it was not possible to propose a sufficiently robust model for the hazelnut paste quantification, however, filbertone was found to be a proper marker for the quality sorting of commercial hazelnut spreads.  Available  hazelnut  spreads  from  the  market  were  analysed  and  classified  into  three  groups:  samples  with  minimal content of hazelnuts (less than 1%, the filbertone content lower than 4 μg/kg); samples with middle contents of hazelnuts (from 1% to 10%, filbertone 4-45 μg/kg); superior samples with high contents of hazelnuts (above 10%, filbertone above 45 μg/kg)." \\
+[Čížková, H. E. L. E. N. A., et al. "Filbertone as a marker for the assessment of hazelnut spread quality." Czech Journal of Food Sciences 31.1 (2013): 81-87] [[https://www.agriculturejournals.cz/publicFiles/493_2011-CJFS.pdf]] accessed Nov 16 2021.
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