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corylus_avellana_l [2022/01/23 10:31]
andreas
corylus_avellana_l [2022/12/05 10:35] (aktuell)
andreas
Zeile 13: Zeile 13:
 {{:s_filbertone.jpg}} (S)-filbertone {{:s_filbertone.jpg}} (S)-filbertone
  
-"The distribution of potent odorants in the four Italian (i.e., Romana, Giffoni, Mortarella, Piemonte), standard roasted hazelnut samples is visualized in the histogram of Fig. 4. This profiling confirms the perceivable differences of the overall sensory impact provided by roasted samples of different origin. In particular: 2- and 3-methyl butanal and 2,3-pentanedione concur to define the characteristic malty and buttery notes; 5-methyl-4-heptanone, 5-methyl-(Z)-2-hepten-4-one and 5-methyl-(E)-2-hepten-4-one (filbertone) are responsible for the fruity and nutty sensation; hexanal and octanal are perceived as green and fatty, respectively, while secondary lipid-peroxidation products such as (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, (E,E)-2,4-decadienal provide fatty sensations. The sweet and caramel like note +"The distribution of potent odorants in the four Italian (i.e., Romana, Giffoni, Mortarella, Piemonte), standard roasted hazelnut samples is visualized in the histogram of Fig. 4. This profiling confirms the perceivable differences of the overall sensory impact provided by roasted samples of different origin. In 
-can be ascribed to the presence of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while phenylacetaldehyde and 2-phenylethanol elicit flowery and honey-like sensations. The highly variable abundance of some markers (e.g.,2-and3-methylbutanal, hexanal, octanal, nonanal and acetic acid is extremely informative of this aroma profiling assessment and provides a further valuable interpretation key for sample discrimination." \\+particular: 2- and 3-methyl butanal and 2,3-pentanedione concur to define the characteristic malty and buttery notes; 5-methyl-4-heptanone, 5-methyl-(Z)-2-hepten-4-one and 5-methyl-(E)-2-hepten-4-one (filbertone) are responsible for the fruity and nutty sensation; hexanal and octanal are perceived as green and fatty, respectively, while secondary lipid-peroxidation products such as (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, (E,E)-2,4-decadienal provide fatty sensations. The sweet and caramel like note 
 +can be ascribed to the presence of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while phenylacetaldehyde and 2-phenylethanol elicit flowery and honey-like sensations. The highly variable abundance of some markers (e.g., 2- and 3-methylbutanal, hexanal, octanal, nonanal and acetic acid is extremely informative of this aroma profiling assessment and provides a further valuable interpretation key for sample discrimination." \\
 [Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (//Corylus avellana// L.) from different origins., Cordero, C., Liberto, E., Bicchi, C., Rubiolo, P., Schieberle, P., Reichenbach, S.E., Tao, Q., Journal of Chromatography A, Vol.1217(37), 2010, 5848-5858] [[http://cse.unl.edu/~reich/publications/joca1217.pdf]] [Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (//Corylus avellana// L.) from different origins., Cordero, C., Liberto, E., Bicchi, C., Rubiolo, P., Schieberle, P., Reichenbach, S.E., Tao, Q., Journal of Chromatography A, Vol.1217(37), 2010, 5848-5858] [[http://cse.unl.edu/~reich/publications/joca1217.pdf]]
  
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 "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 (GC×GC-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 [[http://www.thegoodscentscompany.com/data/rw1583501.html|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 [[http://www.thegoodscentscompany.com/data/rw1008451.html|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 μg/kg, whereas the sum of the two 2-acyl-1-pyrrolines and two pyrazines should not exceed 400 μg/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." \\ "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 (GC×GC-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 [[http://www.thegoodscentscompany.com/data/rw1583501.html|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 [[http://www.thegoodscentscompany.com/data/rw1008451.html|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 μg/kg, whereas the sum of the two 2-acyl-1-pyrrolines and two pyrazines should not exceed 400 μg/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." \\
 [Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation., Kiefl, J., Schieberle, P., Journal of agricultural and food chemistry, Vol.61(22), 2013, 5236-5244] [Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation., Kiefl, J., Schieberle, P., Journal of agricultural and food chemistry, Vol.61(22), 2013, 5236-5244]
 +
 +"Strong positive correlations between non-volatile precursors and odorants are highlighted with some interesting linear trends for: 3-methylbutanal with isoleucine (R2 0.9284); 2,3-butanedione/2,3-pentanedione with monosaccharides (fructose/glucose derivatives) (R2 0.8543 and 0.8860); 2,5-dimethylpyrazine with alanine (R2 0.8822); and pyrroles (1H-pyrrole, 3-methyl-1H-pyrrole, and 1H-pyrrole-2-carboxaldehyde) with ornithine and alanine derivatives (R2 0.8604)." \\
 +[Rosso, Marta Cialiè, et al. "Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential." Journal of Chromatography A 1614 (2020): 460739]
  
 {{:corylus_avella.jpg?600}} \\ {{:corylus_avella.jpg?600}} \\
corylus_avellana_l.txt · Zuletzt geändert: 2022/12/05 10:35 von andreas