Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 22, 2013, Pages 5236-5244

  Kiefl, Johannes ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

GC GC TOF MS; hazelnut aroma; key odorant profiling; projective mapping

Indexed keywords

2-ACETYL-1-PYRROLINE; AROMA PROFILE ANALYSIS; AROMA-ACTIVE COMPOUNDS; COMPREHENSIVE TWO-DIMENSIONAL; GC-TOF-MS; HAZELNUT AROMA; KEY ODORANTS; STABLE ISOTOPE DILUTION ASSAY;

INDUCTIVELY COUPLED PLASMA; ISOTOPES; MASS SPECTROMETRY;

CALCINATION;

5 METHYL 2 HEPTEN 4 ONE; 5-METHYL-2-HEPTEN-4-ONE; ALKENE; BIOLOGICAL MARKER; KETONE; PYRAZINE DERIVATIVE; PYRROLE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DISTILLATION; EVALUATION STUDY; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; GAS CHROMATOGRAPHY; HAZELNUT; HUMAN; ITALY; MASS FRAGMENTOGRAPHY; METHODOLOGY; NUT; ODOR; OLFACTOMETRY; SENSATION; TURKEY (REPUBLIC);

ALKENES; BIOLOGICAL MARKERS; CORYLUS; DISTILLATION; FLAME IONIZATION; FOOD HANDLING; FOOD INSPECTION; FOOD QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ITALY; KETONES; NUTS; ODORS; OLFACTOMETRY; PYRAZINES; PYRROLES; SENSATION; TURKEY; VOLATILE ORGANIC COMPOUNDS;

CORYLUS; CORYLUS AVELLANA;

EID: 84878628570     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4008086     Document Type: Article

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