Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

Vol. 20 No. 5 (2021)

Articles

Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry

DOI: https://doi.org/10.24326/asphc.2021.5.8
Submitted: August 1, 2020
Published: 2021-10-29

Abstract

Hazelnut is a very important nutrient in terms of human health. It is widely consumed as natural and roasted. Aromatic components could be used as marker for export criteria in hazelnut. Thus, this study aimed preliminary to compare the aroma profile of some hazelnut varieties and to determine the effect of roasting on aroma component in natural hazelnuts. Hazelnut varieties (18 Turkish and 2 foreign varieties) were obtained and then roasted at 135°C for 30 min. The volatile aroma components of hazelnuts were characterized via solid phase microextraction-gas chromatography-mass spectrometry (SPME/GC-MS). A total of 20 and 29 aroma compounds were detected by SPME/GC-MS in natural and roasted hazelnuts, respectively. Concerning natural hazelnut samples, the highest values among the Turkish and foreign varieties were obtained from nonanal in ‛Kalınkara’, ‛Kan’ and ‛Negret-N9’, which are mainly characterized by citrus, rosy, fatty flavor. In roasted samples, 2(3H)-furanone was determined in highest level in ‛Cavcava’, ‛Mincane’ and ‛Negret-N9’ and the flavor attributes of these varieties were oily-nut-like. In particular, Turkish hazelnut varieties such as ‛Acı’ and ‛Kalınkara’ could be promising in terms of the highest amount of aromatic components in roasted hazelnuts.

References

  1. Alasalvar, C., Shahidi, F., Cadwallader, K.R. (2003). Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J. Agric. Food Chem., 51(17), 5067–5072. https://doi.org/10.1021/jf0300846
  2. Alasalvar, C., Odabası, A.Z., Demir, N., Balaban, M.Ö., Shahidi, F., Cadwallader, K.R. (2004). Volaties and flavor of five Turkish hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose, and dynamic headspace analysis/gas chromatography-mass spectrometry. J. Food Sci., 69(3), 99–106. https://doi.org/10.1111/j.1365-2621.2004.tb13382.x
  3. Alasalvar, C., Pelvan, E., Bahar, B., Korel, F., Ölmez, H. (2012). Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics. Int. J. Food Sci. Technol., 47(1),122–131. https://doi.org/10.1111/j.1365-2621.2011.02817.x
  4. Burdack-Freitag, A., Schieberle, P. (2010). Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. var. Tonda Romana) induced by roasting. J. Agric. Food Chem., 58(10), 6351–6359. https://doi.org/10.1021/jf100692k
  5. Canturk, S., Kunter, B., Çoksarı, G. (2018). Effects of kaolin and dicarboxylic acid based stress inhibitors on aroma composition of two table grape cultivars (V. vinifera L.). Acta Sci. Pol. Hortorum Cultus, 17(5), 37–46. https://doi.org/10.24326/asphc.2018.5.4
  6. Cemeroğlu, B., Yemenicioğlu A., Özkan, M. (2009). Meyve ve sebzelerin bileşimi [Composition of fruits and vegetables]. In: Meyve ve Sebze İşleme Teknolojisi [Fruit and vegetable processing technology], Cilt 1, Cemeroğlu, B. (ed.). Bizim Grup Basımevi 3, Baskı, Ankara, 1–217 [in Turkish].
  7. Choi, S., Seo, H.S., Lee, K.R., Lee, S., Lee, J., Lee, J. (2019). Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry. Food Chem. 276 (15), 572–582. DOI: 10.1016/j.foodchem.2018.10.052
  8. Ciemniewska-Zytkiewicz, H., Bryś, J., Bryś, A., Sujka, K., Koczoń, P. (2014). Effect of roasting process on moisture content and colour of polish in shell hazelnuts. Acad. Food J., 12(1), 6–10.
  9. Cordero, C., Bicchi, C., Rubiolo, P. (2008). Group-type and fingerprint analysis of roasted food matrices (coffee and hazelnut samples) by comprehensive two-dimensional gas chromatography. J. Agric. Food Chem., 56(17), 7655–7666. https://doi.org/10.1021/jf801001z
  10. Cordero, C., Liberto, E., Bicchi, C., Rubiolo, P., Schieberle, P., Reichenbach, S.E., Tao, Q. (2010). Profiling food volatiles by comprehensive two-dimensional gas chromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins. J. Chromatogr. A, 1217(37), 5848–5858. https://doi.org/10.1016/j.chroma.2010.07.006
  11. Doleschall, F., Recseg, K., Kemény, Z., Kővári, K. (2003). Comparison of differently coated SPME fibres applied for monitoring volatile substances in vegetable oils. Eur. J. Lipid Sci. Technol., 105(7), 333–338. https://doi.org/10.1002/ejlt.200390070
  12. Duan, L.L., Pan, Q.H., Tang, X.J., Yang, Q., Jiang, R., Shi, Y., Duan, C.Q. (2014). Characteristic aroma compounds in two new Vitis vinifera cultivars (table grapes) and impact of vintage and greenhouse cultivation. S. Afr. J. Enol. Viticult., 35(2), 264–277. https://doi.org/10.21548/35-2-1015
  13. Farinelli, D., Zadra, C., Marucchini, C., Tombesi, A. (2009). Sensory analysis and headspace / gas chromatography of italian hazelnut varieties. Acta Hortic., 845, 665–670. https://doi.org/10.17660/ActaHortic.2009.845.104
  14. Köksal, A.İ. (2019). Turkish Hazelnut Cultivars. Hazelnut Promotion Group, Ankara.
  15. Langourieux, S., Perren, R, Escher, F. (2000). Influence of processing parameters on the aroma of dry-roasted hazelnuts. In: Frontiers of flavour science, Schieberle P., Engel K.-H. (eds.). Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, 527–535.
  16. Marzocchi, S., Pasini, F., Verardo, V., Ciemniewska-Żytkiewicz, H., Caboni, M.F., Romani, S. (2017). Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński). LWT Food Sci. Technol., 77, 440–448. https://doi.org/10.1016/j.lwt.2016.11.068
  17. Matsui, T., Guth, H., Grosch, W. (1998). 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). Europ. J. Lipid Sci. Technol., 100(2), 51–56. https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W
  18. Morita, K., Kubota, K., Aishima, T. (2003). Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. J. Sci. Food Agric., 83(4), 289–297. https://doi.org/10.1002/jsfa.1311
  19. Özdemir, M., Seyhan, F.G., Bakan, A.K., Ilter, S., Özay, G., Devres, O. (2001). Analysis of internal browning of roasted hazelnuts. Food Chem., 73(2), 191–196. https://doi.org/10.1016/s0308-8146(00)00273-9
  20. Pfnuer, P., Matsui, T., Grosch, W., Guth, H., Hofmann, T., Schieberle, P. (1999). Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: Application to hazelnut oils and hazelnuts. J. Agric. Food Chem., 47(5), 2044–2047. https://doi.org/10.1021/jf9810214
  21. Rosso, M.C., Liberto, E., Spigolon, N., Fontana M., Somenzi M., Bicchi C., Cordero C. (2018). Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry. Anal. Bioanal. Chem., 410, 3491–3506. https://doi.org/10.1007/s00216-017-0832-6
  22. Saklar, S., Ungan, S., Katnas, S. (1999). Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. J. Food Sci., 64(6), 1015–1019. https://doi.org/10.1111/j.1365-2621.1999.tb12271.x
  23. Siegmund, B., Pfannhauser, W. (2000). Chill storage of cooked chicken meat-changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometry. In: Frontiers of flavor science. Schieberle P., Engel K.H. (eds.). Garching, Germany: Deutsche Forschungsanstalt für Lebensmittelchemie, 148–152.
  24. Triqui, R., Guth, H. (1997). Determination of potent odorants in ripened anchovy (Engraulis encrasicholus L.) by aroma extract dilution analysis and by gas chromatography-olfactometry of headspace samples. In: Flavour and lipid chemistry of seafoods, Shahidi F., Cadwallader K.R. (eds.). ACS Symposium Series 674, Washington, DC, American Chemical Society, 31–38.
  25. Van Ruth, S.M., Roozen, J.P. (2000). Aroma compounds of oxidized sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions. Eur. Food Res. Technol. 210, 258–262. https://doi.org/10.1007/s002179900071
  26. Wickland, S.E., Johnston, J.J. and Stone, M.B. (2001). Evaluation of roasted and natural hazelnut volatiles by purge-and-trap/gas chromatography/mass spectrometry. In: Institute of Food Technologies and Food Expo, Annual Meeting Book of Abstract, June 23–27, New Orleans, LA, Chicago, pp. 216.
  27. Zhang, H., Chen, H., Wang, W., Jiao, W., Chen, W., Zhong, Q., Yun, Y.-H., Chen, W. (2020). Characterization of volatile profiles and marker substances by HS-SPME/GC-MS during the concentration of coconut jam. Foods, 9(3), 347. https://doi.org/10.3390/foods9030347

Downloads

Download data is not yet available.

Similar Articles

<< < 7 8 9 10 11 12 13 14 > >> 

You may also start an advanced similarity search for this article.