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

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 20, 2012, Pages 5057-5064

  Burdack Freitag, Andrea ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2H 2 6 5 methyl 4 heptanone; 2H2 2 thenylthiol; 2H6 3,5,5 trimethyl 2(5H) furanone; filberts; hazelnuts; stable isotope dilution assay

Indexed keywords

[2H 2-6]-5-METHYL-4-HEPTANONE; [2H2]-2-THENYLTHIOL; FILBERTS; FURANONES; HAZELNUTS; STABLE ISOTOPE DILUTION ASSAY;

ASSAYS; ISOTOPES; VEGETABLE OILS;

ODOR REMOVAL;

ISOTOPE; SUNFLOWER OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HAZELNUT; HEAT; HUMAN; INDICATOR DILUTION CURVE; ITALY; NUT; ODOR;

CHROMATOGRAPHY, GAS; CORYLUS; HOT TEMPERATURE; HUMANS; INDICATOR DILUTION TECHNIQUES; ISOTOPES; ITALY; NUTS; ODORS; PLANT OILS; SMELL; VOLATILE ORGANIC COMPOUNDS;

CORYLUS; CORYLUS AVELLANA; HELIANTHUS;

EID: 84861435225     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300908d     Document Type: Article

References (38)

1. Burdack-Freitag, A.; Schieberle, P. Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. var. Tonda Romana) induced by roasting J. Agric. Food Chem. 2010, 58, 6351-6359
2. Schieberle, P.; Hofmann, T. Mapping the combinational code of food flavors by means of the molecular sensory science approach. In Food Flavors: Chemical, Sensory and Technological Properties; Jelen, H., Ed.; CRC Press: Boca Raton, FL, 2011; pp 413-438.
3. Schieberle, P.; Grosch, W. Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay J. Agric. Food Chem. 1987, 35, 252-257
4. Schieberle, P.; Hofmann, T. Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures J. Agric. Food Chem. 1997, 45, 227-232
5. Sen, A.; Laskawy, G.; Schieberle, P.; Grosch, W. Quantitative determination of β-damascenone in foods using a stable isotope dilution assay J. Agric. Food Chem. 1991, 39, 757-759
6. Guth, H.; Grosch, W. Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay Lebensm. Wiss. Technol. 1990, 23, 513-522
7. Ullrich, F.; Grosch, W. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid Z. Lebensm. Unters. Forsch. 1987, 184, 277-282
8. Milo, C.; Grosch, W. Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material J. Agric. Food Chem. 1996, 44, 2366-2371
9. Semmelroch, P.; Grosch, W. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples Lebensm. Wiss. Technol. 1995, 28, 310-313
10. Guth, H.; Grosch, W. Quantification of potent odorants of virgine olive oil by stable isotope dilution assays J. Am. Oil Chem. Soc. 1993, 70, 513-518
11. Sen, A.; Grosch, W. Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays Z. Lebensm. Unters. Forsch. 1991, 192, 541-547
12. Guth, H.; Grosch, W. Identification of potent odorants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA) Flavour Fragrance J. 1993, 8, 173-178
13. Sen, A.; Schieberle, P.; Grosch, W. Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2 H)-furanone and its methyl ether using a stable isotope dilution assay Lebensm. Wiss. Technol. 1991, 24, 364-369
14. Steinhaus, M.; Fritsch, H. T.; Schieberle, P. Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA) J. Agric. Food Chem. 2003, 51, 7100-7105
15. Masanetz, C.; Grosch, W. Key odorants of parsley leaves (Petroselium crispum [Mill.] Nym. ssp. crispum) by odour activity values Flavour Fragrance J. 1998, 13, 115-124
16. Czerny, M. Investigations on the contribution of carbonyl compounds, pyrazines and furanones on the aroma of Arabica coffee. Ph.D. Thesis, Technical University Munich, Germany, 1999, (in German).
17. Semmelroch, P. Investigations to objectify the aroma differences of Arabica and Robusta coffee. Ph.D. Thesis, Technical University Munich, Germany, 1995, (in German).
18. Semmelroch, P.; Grosch, W. Studies on character impact compounds of coffee brews J. Agric. Food Chem. 1996, 44, 537-543
19. Zimmermann, M. Important flavor compounds of bell pepper (Capsicum annuum var. annuum). Ph.D. Thesis, Technical University Munich, Germany, 2001, (in German).
20. Schieberle, P.; Grosch, W. Changes in the concentrations of potent crust odorants during storage of white bread Flavour Fragrance J. 1992, 7, 213-218
21. Blekas, G.; Guth, H. Evaluation and quantification of potent odorants of Greek virgin olive oils Dev. Food Sci. 1995, 37, 419-427
22. Mayer, F.; Czerny, M.; Grosch, W. Influence of provenance and roast degree on the composition of potent odorants in Arabica coffee Eur. Food Res. Technol. 1999, 209, 242-250
23. Schieberle, P. Quantitation of important roast-smelling odorants in popcorn by stable isotope dilution assays and model studies on flavor formation during popping J. Agric. Food Chem. 1995, 43, 2442-2448
24. Ruiz del Castillo, M. L.; Flores, G.; Herraiz, M.; Blanch, G. P. Solid-Phase Microextraction for studies on the enantiomeric composition of filbertone in hazelnut oils J. Agric. Food Chem. 2003, 51, 2496-2500
25. Engel, W.; Bahr, W.; Schieberle, P. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices Eur. Food Res. Technol. 1999, 209, 237-241
26. Schieberle, P. Recent developments in methods for analysis of flavor compounds and their precursors. In Characterization of Food: Emerging Methods; Goankar, A., Ed.; Elsevier: Amsterdam, The Netherlands, 1995; pp 403-431 (review).
27. Czerny, M.; Grosch, W. Potent odorants of raw Arabica coffee. Their changes during roasting J. Agric. Food Chem. 2000, 48, 868-872
28. Czerny, M.; Christlbauer, Ma.; Christlbauer, Mo.; Fischer, A.; Granvogl, M.; Hammer, M.; Hartl, C.; Moran Hernandez, N.; Schieberle, P. Re-investigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions Eur. Food Res. Technol. 2008, 228, 265-273
29. Jellinek, G. Sensory Evaluation of Food: Theory and Practice; VCH Verlagsgesellschaft GmbH: Weinheim, Germany, 1985.
30. Souci, S. W.; Fachmann, W.; Kraut, H. Die Zusammensetzung der Lebensmittel; Nährwert-Tabellen: Stuttgart, Germany, 2000, (in German).
31. Rychlik, M.; Schieberle, P.; Grosch, W. Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants; Deutsche Forschungsanstalt für Lebensmittelchemie und Institut für Lebensmittelchemie der TU München: Garching, Germany, 1998.
32. Hall, G.; Andersson, J. Volatile fat oxidation products. I. Determination of odour thresholds and odour intensity functions by dynamic olfactometry Lebensm. Wiss. Technol. 1983, 16, 354-361
33. Ranson, C.; Belitz, H.-D. Investigations on structure-activity-relations of odorants Z. Lebensm. Unters. Forsch. 1992, 195, 515-522 In German
34. Granvogl, M.; Bugan, S.; Schieberle, P. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the Strecker reaction J. Agric. Food Chem. 2006, 54, 1730-1739
35. Hofmann, T.; Schieberle, P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques J. Agric. Food Chem. 1995, 43, 2187-2194
36. Chetschik, I.; Granvogl, M.; Schieberle, P. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products J. Agric. Food Chem. 2010, 58, 11018-11026
37. Schieberle, P. Formation of furaneol in heat-processed foods. In Flavor Precursors; Teranishi, R.; Takeoka, G. R.; Güntert, M., Eds.; ACS Symposium Series 490; American Chemical Society: Washington, DC, 1992; pp 164-174.
38. Schieberle, P.; Hofmann, T. Flavor contribution and formation of heterocyclic oxygen containing key aroma compounds in thermally processed foods. In Heteroatomic Aroma Compounds; Reineccius, G. A.; Reineccius, T. A., Eds.; ACS Symposium Series 826; American Chemical Society: Washington, DC, 2002; pp 207-226.