Volatile components of roasted filberts

Kinlin, Thomas E.; Muralidhara, Ranya; Pittet, Alan O.; Sanderson, Arnold R.; Walradt, John P.

doi:10.1021/jf60183a013

Cited by 121 publications

(55 citation statements)

References 6 publications

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“…Toluene (peak 9), 1,2,4-trimethylbenzene (peak 36), and 1,2,3-trimethylbenzene (peak 46) were found in significantly higher amounts in roasted than in the natural hazelnut. Aromatic hydrocarbons have been reported in natural and roasted hazelnuts by previous researchers (9,12). Watanabe and Sato (36) reported the formation of various alkylbenzenes including 1,2,4-trimethylbenzene (peak 36) and 1,2,3-trimethylbenzene (peak 46) from beef fat during heating.…”

Section: Sensory Evaluationmentioning

confidence: 81%

Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

Alasalvar

Shahidi

Cadwallader

2003

J. Agric. Food Chem.

146

161

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Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in both hazelnuts, of which 39 (27 positive, 5 tentative, and 7 unknown) were detected in natural hazelnut and 71 (40 positive, 14 tentative, and 17 unknown) were detected in roasted hazelnut. These included ketones, aldehydes, pyrazines, alcohols, aromatic hydrocarbons, furans, pyrroles, terpenes, and acids. Pyrazines, pyrroles, terpenes, and acids were detected in roasted hazelnut only. Concentrations of several compounds increased as a result of roasting and these may play significant roles in the flavor of roasted hazelnut. Pyrazines together with ketones, aldehydes, furans, and pyrroles may contribute to the characteristic roasted aroma of hazelnut. Descriptive sensory analysis (DSA) showed that some flavor attributes such as "aftertaste", "burnt", "coffee/chocolate-like", "roasty", and "sweet" were rated significantly higher in roasted hazelnut compared to its natural counterpart. Natural and roasted hazelnuts can be distinguished using these attributes.

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Section: Sensory Evaluationmentioning

confidence: 81%

Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

Alasalvar

Shahidi

Cadwallader

2003

J. Agric. Food Chem.

146

161

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“…A list of the newly identified 81 constituents, their contents and ready been found in cocoa nibs,5) roasted peanuts7,8) and roasted filberts 9 ) as well as black tea/OJ contribute to a chocolate note of this oil together with vanillin. Cryptone, fJ-ionone and 6-methyl-5-hepten-2-one in nine identified ketones impart a sweet note to the odor complex of this oil.…”

Section: Resultsmentioning

confidence: 99%

A New Keto-alcohol, (−)-Mintlactone, (+)-isoMintlactone and Minor Components in Peppermint Oil

Takahashi

Someya

Muraki

et al. 1980

Agricultural and Biological Chemistry

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“…Mass spectra of the synthesized pyrazines in the electron-impact mode (MS-EI) were recorded as reported for 20, 50 and 51 [5]. The chemical structures of the pyrazines were confirmed by comparison of the MS-EI with those reported in the literature (24-32, 35 [22]; 12, 16, 17, 48, 49 [24]; 15, 23, 33, 39, 42 [25]; 22, 40 [26]; 37, 38, 45 [27]; 19 [28]) or with those displayed in the library of MS-EI (21, 34, 41, 43, 44). MS-EI of the remaining alkylpyrazines are listed in Table 2.…”

Section: Methodsmentioning

confidence: 92%

Structure-odour-activity relationships of alkylpyrazines

Wagner

Czerny

Bielohradsky

et al. 1999

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

102

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The odour thresholds (i.e. the lowest concentration at which an odour can be detected) of 80 alkylpyrazines, most of them synthesized, were determined by gas chromatography-olfactometry. Trimethylpyrazine (1) had the lowest threshold (50 ng/l air) amongst mono-, di-, tri-and tetramethylpyrazine. Substitution of the methyl group in position 2 of 1 by an ethyl group yielded 2-ethyl-3,5-dimethylpyrazine (2) showing a 4500-fold lower odour threshold than 1. The thresholds of 2-ethenyl-3,5-dimethylpyrazine (3), 2,3-diethyl-5-methylpyrazine (4) and 2-ethenyl-3-ethyl-5-methylpyrazine (5) were as low as that of 2. The threshold of 3-ethenyl-2-ethyl-5-methylpyrazine was 8000 times higher than that of 5, indicating that an ethenyl group was only tolerated in position 2, but not in position 3. A further increase in the odour threshold was found when the ethenyl or the ethyl group was located in position 5. Substitution of the ethyl group of 2 by a (Z)-1-propenyl group increased the threshold only by a factor of 5, whereas the (E)-isomer and the 2-propenyl group enhanced the threshold by factors of 160 and 27000, respectively. Also a propyl, butyl, pentyl, isobutyl or hexyl group in position 2 of 2 was too bulky, and in these molecules the odour threshold was at least 2200 times higher than that of 2. The geometrical structure of a theoretical receptor was obtained by superimposing the minimized structures of pyrazines with low thresholds (Chem-X force-field minimization). Sterically forbidden regions in the resulting model were found by superimposing pyrazines with high thresholds.

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Volatile components of roasted filberts

Cited by 121 publications

References 6 publications

Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

A New Keto-alcohol, (−)-Mintlactone, (+)-isoMintlactone and Minor Components in Peppermint Oil

Structure-odour-activity relationships of alkylpyrazines

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