Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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University of Life Sciences in Lublin - Publishing House
2021-10-01
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| Series: | Acta Scientiarum Polonorum: Hortorum Cultus |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2199 |
| _version_ | 1827587378854756352 |
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| author | Nevzat Artik Selen Akan Yeşim Okay Nurefşan Durmaz A. İlhami Köksal |
| author_facet | Nevzat Artik Selen Akan Yeşim Okay Nurefşan Durmaz A. İlhami Köksal |
| author_sort | Nevzat Artik |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-03-09T00:17:16Z |
| format | Article |
| id | doaj.art-64a9ffa2a0b141a6a6a29495e11133aa |
| institution | Directory Open Access Journal |
| issn | 1644-0692 2545-1405 |
| language | English |
| last_indexed | 2024-03-09T00:17:16Z |
| publishDate | 2021-10-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Acta Scientiarum Polonorum: Hortorum Cultus |
| spelling | doaj.art-64a9ffa2a0b141a6a6a29495e11133aa2023-12-12T07:49:16ZengUniversity of Life Sciences in Lublin - Publishing HouseActa Scientiarum Polonorum: Hortorum Cultus1644-06922545-14052021-10-0120510.24326/asphc.2021.5.8Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometryNevzat Artik0Selen Akan1Yeşim Okay2Nurefşan Durmaz3A. İlhami Köksal4Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, TurkeyAnkara University, Faculty of Agriculture, Department of Horticulture, Ankara, TurkeyAnkara University, Faculty of Agriculture, Department of Horticulture, Ankara, TurkeyAnkara University, Faculty of Engineering, Department of Food Engineering, Ankara, TurkeyAnkara University, Faculty of Agriculture, Department of Horticulture, Ankara, Turkey 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. https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2199Corylus avellanaaromatic componenthazelnutSPME analysesGC/MS |
| spellingShingle | Nevzat Artik Selen Akan Yeşim Okay Nurefşan Durmaz A. İlhami Köksal Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry Acta Scientiarum Polonorum: Hortorum Cultus Corylus avellana aromatic component hazelnut SPME analyses GC/MS |
| title | Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry |
| title_full | Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry |
| title_fullStr | Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry |
| title_full_unstemmed | Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry |
| title_short | Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry |
| title_sort | volatile aroma component of natural and roasted hazelnut varieties using solid phase microextraction gas chromatography mass spectrometry |
| topic | Corylus avellana aromatic component hazelnut SPME analyses GC/MS |
| url | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2199 |
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