Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1723-1733

  Nicolotti, Luca ^a   Cordero, Chiara ^a   Bicchi, Carlo ^a   Rubiolo, Patrizia ^a   Sgorbini, Barbara ^a   Liberto, Erica ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Corylus avellana L.; Hazelnuts; HS GC MS; Key aroma compounds; MS nose; On line monitoring; Quality indices; Roasting

Indexed keywords

CORYLUS AVELLANA L; HAZELNUTS; HS-GC-MS; KEY-AROMA COMPOUNDS; MS-NOSE; ONLINE MONITORING; QUALITY INDICES; ROASTING;

ACETIC ACID; ACETONE; ALDEHYDES; AROMATIC COMPOUNDS; AUTOMATION; CALCINATION; GAS CHROMATOGRAPHY; INDICATORS (CHEMICAL); MASS SPECTROMETRY; VOLTAGE MEASUREMENT;

CHEMICAL ANALYSIS;

ACCURACY; ARTICLE; CHEMICAL ANALYSIS; CORYLUS AVELLANA; FOOD PROCESSING; HIGH TEMPERATURE PROCEDURES; MASS FRAGMENTOGRAPHY; NONHUMAN; PROCESS MONITORING; RELIABILITY; ROASTING; SOLID PHASE MICROEXTRACTION;

COOKING; CORYLUS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; NUTS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

CORYLUS; CORYLUS AVELLANA;

EID: 84873712227     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.086     Document Type: Article

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