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corylus_avellana_l [2017/10/23 16:54]
andreas |
corylus_avellana_l [2022/01/23 10:31]
andreas |
| {{:s_filbertone.jpg}} (S)-filbertone | {{:s_filbertone.jpg}} (S)-filbertone |
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| "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 | "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 |
| 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-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." \\ | 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." \\ |
| [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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| Regarding raw hazelnuts, calculation of odor activity values (OAV) on the basis of odor thresholds in oil revealed high OAVs in particular for linalool, 5-methyl-4-heptanone, 2-methoxy-3,5-dimethylpyrazine, and 4-methylphenol. For roasted hazelnut paste, "... highest OAVs were calculated for 3-methylbutanal (malty), 2,3-pentanedione (buttery), 2-acetyl-1-pyrroline (popcorn), and (Z)-2-nonenal (fatty), followed by dimethyl trisulfide, 2-furfurylthiol, 2,3-butanedione, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. The aroma of a model mixture containing the 19 odorants with OAVs above 1 in their actual concentrations in the roasted nut material was judged to elicit a very good similarity to the popcorn-like, coffee-like, and sweet-smoky aroma of the roasted hazelnut paste. New SIDAs were developed for the quantitation of 5-methyl-4-heptanone, 5-methyl-(E)-2-hepten-4-one, 2-thenylthiol, and 3,5,5-trimethyl-2(5H)-furanone." \\ | Regarding raw hazelnuts, calculation of odor activity values (OAV) on the basis of odor thresholds in oil revealed high OAVs in particular for linalool, 5-methyl-4-heptanone, 2-methoxy-3,5-dimethylpyrazine, and 4-methylphenol. For roasted hazelnut paste, "... highest OAVs were calculated for 3-methylbutanal (malty), 2,3-pentanedione (buttery), 2-acetyl-1-pyrroline (popcorn), and (Z)-2-nonenal (fatty), followed by dimethyl trisulfide, 2-furfurylthiol, 2,3-butanedione, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. The aroma of a model mixture containing the 19 odorants with OAVs above 1 in their actual concentrations in the roasted nut material was judged to elicit a very good similarity to the popcorn-like, coffee-like, and sweet-smoky aroma of the roasted hazelnut paste." \\ |
| [Characterization of the key odorants in raw Italian hazelnuts (Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science., Burdack-Freitag, Andrea, and Peter Schieberle, Journal of agricultural and food chemistry 60(20), (2012), 5057-5064] | [Characterization of the key odorants in raw Italian hazelnuts (Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science., Burdack-Freitag, Andrea, and Peter Schieberle, Journal of agricultural and food chemistry 60(20), (2012), 5057-5064] |
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| [[http://plantgenera.org/species.php?id_species=277975]] | [[http://plantgenera.org/species.php?id_species=277975]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_94/P1410823.JPG}} \\ |
| | Corylus avellana © Rolf Marschner (2019) [[http://botanische-spaziergaenge.at/viewtopic.php?f=575&t=5042| www.botanische-spaziergaenge.at]] |
