Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 17, 2003, Pages 5067-5072

  Alasalvar, Cesarettin ^a   Shahidi, Fereidoon ^b   Cadwallader, Keith R ^c  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Descriptive sensory analysis; Flavor; Flavor attributes; Hazelnuts; Natural; Roasted; Volatiles

Indexed keywords

ALDEHYDE; FLAVORING AGENT; FURAN DERIVATIVE; KETONE; PYRROLE DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HAZELNUT; MASS SPECTROMETRY; TASTE;

ALDEHYDES; CHROMATOGRAPHY, GAS; CORYLUS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; KETONES; ODORS; PYRAZINES; SEEDS; SENSITIVITY AND SPECIFICITY; TASTE; VOLATILIZATION;

CORYLUS; CORYLUS AVELLANA;

EID: 0042061115     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0300846     Document Type: Article

References (46)

1. Turkish Hazelnut Exporter's Union. The Turkish Hazelnut; Hazelnut Promotion Group: Giresun, Turkey, 2002.
2. Açkurt, F.; Özdemir, M.; Biringen, G.; Löker, M. Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem. 1999, 65, 309-313.
3. Durak, I.; Köksal, I.; Kaçmaz, M.; Büyükkoçak, S.; Çimen, B. M. Y.; Öztürk, H. S. Hazelnut supplementation enhances plasma antioxidant potential and lowers plasma cholesterol levels. Clin. Chim. Acta 1999, 284, 113-115.
4. Stone D. Health benefits of hazelnuts. Cereal Foods World 2000, 45, 424-426.
5. Alasalvar, C.; Arslan, P.; Tokgözoglu, L.; Shahidi, F. The effect of hazelnut diet on plasma cholesterol and lipoprotein levels. Paper presented at the 3rd International Conference and Exhibition on Nutraceutical and Functional Foods; San Diego, CA, November 17-20, 2002.
6. LaBell, F. Hazelnut supply flavor and crunch. Food Process. 1992, (November), 52-54.
7. Langourieux, S.; Perren, R.; Escher, F. 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, Germany, 2000; pp 527-535.
8. Saklar, S.; Katnas, S.; Ungan, S. Determination of optimum hazelnut roasting conditions. Int. J. Food Sci. Technol. 2001, 36, 271-281.
9. Wickland, S. E.; Johnston, J. J.; Stone, M. B. Evaluation of roasted and natural hazelnut volatiles by purge-and-trap/gas chromatography/mass spectrometry. Paper presented at the Institute of Food Technologists Annual Meeting and Food Expo; New Orleans, LA, June 23-27, 2001.
10. Saklar, S.; Ungan, S.; Katnas, S. Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. J. Food Sci. 1999, 64, 1015-1019.
11. Alasalvar, C.; Shahidi, F.; Liyanapathirana, C. M.; Ohshima, T. Turkish Tombul hazelnut (Corylus avellana L.) 1. Compositional characteristics. J. Agric. Food Chem. 2003, 51, 3790-3796.
12. Kinlin, T. E.; Muralidhara, R.; Pittet, A. O.; Sanderson, A.; Walradt, J. P. Volatile components of roasted filberts. J. Agric. Food Chem. 1972, 20, 1021-1028.
13. Sheldon, R. M.; Lindsay, R. C.; Libbey, L. M. Identification of volatile flavor compounds from roasted filberts. J. Food Sci. 1972, 37, 313-316.
14. Silberzahn, W. Gas chromatographic-mass spectrometric investigations on the flavor compounds in hazelnuts (Corylus avellana). Ph.D. Thesis (in German), Technical University of Berlin, 1988.
15. Pfnuer, P.; Matsui, T.; Grosch, W.; Guth, H.; Hofmann, T.; Schieberle, P. 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. 1999, 47, 2044-2047.
16. van den Dool, H.; Kratz, P. D. A generalization of the retention index system including linear temperature programmed gas liquid chromatography. J. Chromatogr. 1963, 11, 463-471.
17. Baek, H. H.; Cadwallader, K. R. Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment. J. Agric. Food Chem. 1996, 44, 3262-3267.
18. British Standards Institute. British Standards Methods for Sensory Analysis of Foods: Part 4, Flavour Profile Method; British Standards Institution: London, UK, 1986.
19. SAS. Statistical Analytical Systems User's Guide; SAS Institute Inc.: Cary, NC, 1990; Vol. 2.
20. Jauch, J.; Schmalzing, D.; Schurig, V.; Emberger, R.; Hopp, R.; Köpsel, M.; Silberzahn, W.; Werkhoff, P. Isolation, synthesis, and absolute configuration of filbertone the principal flavor component of the hazelnut. Angew. Chem. Int. Ed. Engl. 1989, 28, 1022-1023.
21. Güntert, M.; Emberger, R.; Hopp, R.; Köpsel, M.; Silberzahn, W.; Werkhoff, P. Chirospecific analysis in flavor and essential oil chemistry. Part A. Filbertone - the character impact compound of hazel-nuts. Z. Lebensm. Unters. Forsch. 1991, 192, 108-110.
22. Matsui, T.; Guth, H.; Grosch, W. 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 sampling (GCOH). Fett (Lipid) 1998, 100, 51-56.
23. Caja, M. M.; Castillo, M. L. R.; Alvarez, R. M.; Herraiz, M.; Blanch, G. P. Analysis of volatile compounds in edible oils using simultaneous distillation-solvent extraction and direct coupling of liquid chromatography with gas chromatography. Eur. Food Res. Technol. 2000, 211, 45-51.
24. Ho, C.-T.; Carlin, J. T. Formation and aroma characteristics of heterocyclic compounds in foods. In Flavor Chemistry: Trends and Developments; Teranishi, R., Buttery, R. G., Shahidi, F., Eds.; American Chemical Society: Washington, DC, 1989; pp 92-104.
25. Vejaphan, W.; Hsieh, T. C.-Y.; Williams, S. S. Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat. J. Food Sci. 1988, 53, 1666-1670.
26. Josephson, D. B.; Lindsay, R. C. Enzymic generation of volatile aroma compounds from fresh fish. In Biogeneration of Aroma; Parliament, T. H., Croteau, R., Eds.; American Chemical Society: Washington, DC, 1986; pp 201-219.
27. Collin, S.; Osman, K; Delcambre, S.; El-Zayat, A. I.; Dufour, J. P. Investigation of volatile flavor compounds in fresh and ripened domiati cheeses. J. Agric. Food Chem. 1993, 41, 1659-1663.
28. Chung, H. Y.; Cadwallader, K. R. Volatile components in blue crab (Callinectes sapidus) meat and processing by-products. J. Food Sci. 1993, 58, 1203-1207, 1211.
29. Koehler, P. E.; Odell, G. V. Factors affecting the formation of pyrazine compounds in sugar-amine reactions. J. Agric. Food Chem. 1970, 18, 895-898.
30. Shibamoto, T.; Akiyama, T.; Sakaguchi, M.; Enomoto, Y.; Masuda, H. A study of pyrazine formation. J. Agric. Food Chem. 1979, 27, 1027-1031.
31. Maga, J. A. Pyrazines in flavour. In Food Flavours; Morton. I. D., MacLeod, A. D., Eds.; Elsevier: Amsterdam, 1982; pp 282-323.
32. Wong, J. M.; Bernhard, R. A. Effect of nitrogen source on pyrazine formation. J. Agric. Food Chem. 1988, 36, 123-129.
33. Baek, H. H.; Cadwallader, K. R. Character-impact aroma compounds of crustaceans. In Flavor and Lipid Chemistry of Seafoods; Shahidi, F., Cadwallader, K. R., Eds.; ACS Symposium Series 674, American Chemical Society: Washington, DC, 1997; pp 85-94.
34. Hansen, M.; Jakobsen, H. B.; Christensen, L. P. The aroma profile of frozen green peas used for cold or warm consumption. In Frontiers of Flavour Science; Schieberle, P., Engel, K. H., Eds.; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 2000; pp 69-73.
35. Tanchotikul, U.; Hsieh, T. C.-Y. Analysis of volatile flavor components in steamed rangia clam by dynamic headspace sampling and simultaneous distillation and extraction. J. Food Sci. 1991, 56, 327-331.
36. Watanabe, K.; Sato, Y. Some alkyl-substituted pyrazines and pyridines in the flavor components of shallow fried beef. J. Agric. Food Chem. 1971, 19, 1017-1019.
37. Min, D. B. S.; Ina, K.; Peterson, R. J.; Chang, S. S. The alkylbenzenes in roasted beef. J. Food Sci. 1977, 42, 503-505.
38. Maga, J. A. Furans in food. CRC Crit. Rev. Food Sci. Nutr. 1979, 11, 355-400.
39. Cantalejo, M. J. Analysis of volatile components derived from raw and roasted earth-almond (Cyperus escalentus L.). J. Agric. Food Chem. 1997, 45, 1853-1860.
40. Maga, J. A. Pyrroles in foods. J. Agric. Food Chem. 1981, 29, 691-694.
41. Heatherbell, D. A.; Wrolstad, R. E.; Libbey, L. M. Carrot volatiles. I. Characterization and effects of canning and freeze-drying. J. Food Sci. 1971, 36, 219-224.
42. Cha, Y. J.; Kim, H.; Cadwallader, K. R. Aroma-active compounds in kimchi during fermentation. J. Agric. Food Chem. 1998, 46, 1944-1953.
43. Cadwallader, K. R.; Xu, Y. Analysis of volatile components in fresh grapefruit juice by purge-and-trap/gas chromatography. J. Agric. Food Chem. 1994, 42, 782-784.
44. Schnermann, P.; Schieberle, P. Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses. J. Agric. Food Chem. 1997, 45, 867-872.
45. Krumbein, A.; Auerswald, H. Aroma volatiles in tomato varieties - instrumental, sniffing and quantitative descriptive analysis. In Frontiers of Flavour Science; Schieberle, P., Engel, K. H., Eds.; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 2000; pp 51-55.
46. Morita, K.; Kubota, K.; Aishima, T. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. J. Sci. Food Agric. 2003, 83, 289-297.