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corylus_avellana_l [2019/08/28 15:31]
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corylus_avellana_l [2022/01/23 10:29]
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| [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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