Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release

Pedrotti, Michele; Khomenko, Iuliia; Genova, Giuseppe; Castello, Giuseppe; Spigolon, Nicola; Fogliano, Vincenzo; Biasioli, Franco

doi:10.1016/j.lwt.2021.111089

Cited by 14 publications

(10 citation statements)

References 53 publications

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“…Results on oxidative stability/instability are likely correlated to hazelnuts fatty acids profiles reported in several studies (Kinderlerer and Johnson, 1992 ; ÖZDEMIR, 1998 ; Özdemir et al, 2001 ; Koyuncu et al, 2005 ; Locatelli et al, 2015 ; Ghirardello et al, 2016 ; Belviso et al, 2017 ; Memoli et al, 2017 ; Momchilova et al, 2017 ; Turan, 2018 ; Pedrotti et al, 2021 ), where storage and processing were investigated for their impact on the fatty fraction.…”

Section: Hazelnut Volatilomementioning

confidence: 74%

“…The ultimate analytical solutions to investigate food volatilome are those adopting high-resolution separations (e.g., mono-dimensional gas chromatography−1DGC; heartcut two-dimensional gas chromatography -H/C-2DGC; or comprehensive two-dimensional gas chromatography -GC×GC) combined to low-resolution or high-resolution mass spectrometry (MS). Insights on analytical strategies for comprehensive investigations of food volatiles are outside the scope of this review; however, for interested readers, here follow some reference papers of interest (Sides et al, 2000;Tranchida et al, 2013;Cordero et al, 2015Cordero et al, , 2019Franchina et al, 2016;Pedrotti et al, 2021;Stilo et al, 2021a). The food volatilome is a complex mixture of volatiles belonging to several different chemical classes as a function of the main metabolisms and reactions contributing to its expression.…”

Section: Hazelnut Volatilomementioning

confidence: 99%

“…Results on oxidative stability/instability are likely correlated to hazelnuts fatty acids profiles reported in several studies (2003); £) OT reported in air (µg/m 3 ) when OT in oil not available; $ ) OT reported in water when OT in oil and air not available. (Kinderlerer and Johnson, 1992;ÖZDEMIR, 1998;Özdemir et al, 2001;Koyuncu et al, 2005;Locatelli et al, 2015;Ghirardello et al, 2016;Belviso et al, 2017;Memoli et al, 2017;Momchilova et al, 2017;Turan, 2018;Pedrotti et al, 2021), where storage and processing were investigated for their impact on the fatty fraction. However, recent findings on the evolution of FFAs along with shelf-life (Cialiè Rosso et al, 2021) suggest that post-harvest has a decisive impact on esterases/lipases activity; FFAs are more prone to oxidation than those esterified in TAGs, registering 10 times faster oxidation kinetics (Frega et al, 1999).…”

Section: Effect Of Post-harvest and Storage On Volatilome Signaturesmentioning

confidence: 99%

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Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

et al. 2022

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The volatilome of hazelnuts (Corylus avellana L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key role in defining distinctive aroma (i.e., aroma blueprint) and conferring characteristic hedonic profile. In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6-tetrahydropyridine (caramel); 2-acetyl-1-pyrroline (popcorn-like); 2-acetyl-3,4,5,6-tetrahydropyridine (roasted, caramel); 3-(methylthio)-propanal (cooked potato); 3-(methylthio)propionaldehyde (musty, earthy); 3,7-dimethylocta-1,6-dien-3-ol/linalool (citrus, floral); 3-methyl-4-heptanone (fruity, nutty); and 5-methyl-(E)-2-hepten-4-one (nutty, fruity). Dry-roasting on hazelnut kernels triggers the formation of additional potent odorants, likely contributing to the pleasant aroma of roasted nuts. Whiting the newly formed aromas, 2,3-pentanedione (buttery); 2-propionyl-1-pyrroline (popcorn-like); 3-methylbutanal; (malty); 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel); dimethyl trisulfide (sulfurous, cabbage) are worthy to be mentioned. The review focuses on high-quality hazelnuts adopted as premium primary material by the confectionery industry. Information on primary and secondary/specialized metabolites distribution introduces more specialized sections focused on volatilome chemical dimensions and their correlation to cultivar/origin, post-harvest practices and storage, and spoilage phenomena. Sensory-driven studies, based on sensomic principles, provide insights on the aroma blueprint of raw and roasted hazelnuts while robust correlations between non-volatile precursors and key-aroma compounds pose solid foundations to the conceptualization of aroma potential.

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Section: Hazelnut Volatilomementioning

confidence: 74%

Section: Hazelnut Volatilomementioning

confidence: 99%

Section: Effect Of Post-harvest and Storage On Volatilome Signaturesmentioning

confidence: 99%

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Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

et al. 2022

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“…Hazelnuts market standards imply severe quality control procedures to comply with the desirable hedonic profile of finished products. The cultivar, cultural techniques, geographical origin, harvesting time, post-harvest management and processing, shelf-life storage conditions, and morphological aspect are the major variables influencing the phytochemical profile of the nuts and, thereby, their aroma, which makes them the main parameters monitored in the final hazelnut quality assessment ( Locatelli et al, 2011 ; Ciarmiello et al, 2014 ; Klockmann et al, 2017 ; Pedrotti et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…The hazelnut volatile fraction has been widely investigated in particular in sensomic studies aiming to correlate the odorants pattern of raw and roasted samples to their aroma ( Alasalvar et al, 2003a ; Burdack-Freitag and Schieberle, 2010 , 2012 ; Kiefl et al, 2012 , 2013 ; Pedrotti et al, 2021 ) and also to discriminate between different cultivars and/or geographical origins ( Alasalvar et al, 2006 ; Cordero et al, 2008 , 2010 ; Kiefl and Schieberle, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Corylus avellana L. Natural Signature: Chiral Recognition of Selected Informative Components in the Volatilome of High-Quality Hazelnuts

et al. 2022

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The volatile fraction of plant-based foods provides useful functional information concerning sample-related variables such as plant genotype and phenotype expression, pedoclimatic and harvest conditions, transformation/processing technologies, and can be informative about the sensory quality. In this respect, the enantiomeric recognition of the chiral compounds increases the level of information in profiling studies, being the biosynthesis of native compounds often stereo-guided. Chiral native volatiles mostly show an enantiomeric excess that enables origin authentication or support correlation studies between chemical patterns and sensory profiles. This study focuses, for the first time, on the enantiomeric composition of a large set of chiral compounds within the complex volatilome of Corylus avellana L. belonging to different cultivars (Tonda Gentile Romana, Tonda Gentile Trilobata, Anakliuri) and harvested in different geographical areas (Italian and Georgian). Besides native components profiled in raw kernels, volatiles formed after technological treatment (i.e., roasting) are also considered. Headspace solid-phase microextraction combined with enantioselective gas chromatography–mass spectrometry enables the accurate tracking and annotation of about 150 compounds across many samples. The results show that chiral compounds have diagnostic distribution patterns within hazelnut volatilome with cultivar and harvest region playing the major role. Moreover, being some of these chiral molecules also key-aromas, their distribution has a decisive impact on the sensory properties of the product. In particular, the enantiomeric composition of (E)-5-methyl-2-hepten-4-one (filbertone) resulted to be discriminant for origin authentication. The enantiomeric distribution showed, according to literature, an excess of the (S)-enantiomer in both raw and roasted samples volatilome with larger differences in raw samples. The amount of both (R) and (S)-filbertone increases during roasting; the most marked increase for (R)-enantiomer is observed in Italian samples, thus supporting evidence of better hedonic properties and more pleasant odor and aroma.

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Three‐dimensional graphene on a nano‐porous 4H‐silicon carbide backbone: a novel material for food sensing applications

Veronesi,

Vlamidis,

Ferbel

et al. 2023

J Sci Food Agric

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BACKGROUNDSensors which are sensitive to volatile organic compounds and thus able to monitor the conservation state of food, are precious because they work non–destructively and allow to avoid direct contact with the food, ensuring hygienic conditions. In particular, the monitoring of rancidity would solve a widespread issue in food storage.RESULTSThe sensor discussed here is produced utilizing a novel three‐dimensional arrangement of graphene, which is grown on a crystalline silicon carbide (SiC) wafer previously porousified by chemical etching. This approach allows a very high surface‐to‐volume ratio. Furthermore, the structure of the sensor surface features a large amount of edges, dangling bounds, and active sites, which make the sensor, on a chemically robust skeleton, chemically active, particularly to hydrogenated molecules. The interaction of the sensor with such compounds is read out by measuring the sensor resistance in a four wire configuration. The sensor performance has been assessed on three hazelnut samples: sound, spoiled, and stink bug hazelnuts. A resistance variation of about ∆R = 0.13 ± 0.02 Ω between sound and damaged hazelnuts has been detected.CONCLUSIONSOur measurements confirm the ability of the sensor to discriminate between sound and damaged hazelnuts. The sensor signal is stable for days, providing the possibility to use this sensor for the monitoring of the storage state of fats and foods in general.This article is protected by copyright. All rights reserved.

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Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release

Cited by 14 publications

References 53 publications

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

Corylus avellana L. Natural Signature: Chiral Recognition of Selected Informative Components in the Volatilome of High-Quality Hazelnuts

Three‐dimensional graphene on a nano‐porous 4H‐silicon carbide backbone: a novel material for food sensing applications

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