title: Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
abstract: Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a roasted hazelnut material produced thereof revealed 37 odor-active compounds in the raw nuts, whereas 46 aroma compounds were detected in the roasted nut material. 2-Methoxy-3-isopropylpyrazine and 2-methoxy-3,5-dimethylpyrazine as well as 5-methyl-4-heptanone predominated with the highest flavor dilution factors in the raw nuts, whereas 2-acetyl-1-pyrroline, 2-propionyl-1-pyrroline, 2-furfurylthiol, and 2-thenylthiol as well as (Z)-2-octenal, (Z)-2-nonenal, and (Z)-2-decenal showed the highest odor activities in the roasted nuts. These odorants, as well as several others, were previously unknown in hazelnuts. In addition, the intensely seasoning-like smelling 3,5,5'-trimethyl-2(5H)-furanone was identified for the first time as a food aroma compound on the basis of a newly developed synthetic route and NMR measurements.
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany.
authors.forename: Andrea
authors.initials: A
authors.lastname: Burdack-Freitag
authors.forename: Peter
authors.initials: P
authors.lastname: Schieberle
mesh_terms: D002849:Chromatography, Gas; D031211:Corylus / Q000737:chemistry*; D005663:Furans / Q000032:analysis; D006536:Heptanes / Q000032:analysis; D006358:Hot Temperature; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D009754:Nuts / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D012903:Smell; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D005663:Furans; D006536:Heptanes; D055549:Volatile Organic Compounds; C475234:5-methylhept-2-en-4-one