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Corylus avellana L. - Betulaceae - filbert, (European) hazel, Haselnuß, Haselstrauch
native to Europe, West Asia
„Potent odorants in commercially processed peanut, hazelnut, and pumpkin seed oils were evaluated by the application of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH). AEDA revealed 38, 28 and 27 odour-active compounds in peanut, hazelnut, and pumpkin seed oils, respectively. Fifteen odorants were present in all oils; two of them showed the highest flavour dilution factor (FD-factor): 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. Application of GCOH led to the identification of 21, 24, and 24 odorants in peanut, hazelnut, and pumpkin seed oils, respectively. Nine of them were found in all oils: acetaldehyde, propanal, 2-methylpropanal, 2- and 3-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal and vanillin. The following odorants appeared with relative high FD-factors in the headspace of a single oil: 1-penten-3-one in peanut, 5-methyl-(E)-2-hepten-4-one (filbertone) in hazelnut, (Z)-4-heptenal and 3-ethyl-2,5-dimethylpyrazine in pumpkin seed oil.“
[A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography‐olfactometry of headspace samples (GCOH)., Matsui, T., Guth, H., & Grosch, W., Lipid/Fett, Vol.100(2), 1998, 51-56]
„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
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
