| Autor: |
Amrein, Thomas M., Schwager, Hugo, Meier, Roberto, Frey, Peter, Gassenmeier, Klaus F. |
| Zdroj: |
Journal of Agricultural and Food Chemistry; 20240101, Issue: Preprints |
| Abstrakt: |
In a large batch of ground hazelnuts, a metallic, solvent-like off-note was detected. In this investigation, the volatiles from the batch showing off-notes were compared to a batch without off-notes. On the basis of gas chromatography (GC) sniffing and instrumental analysis, a terpenoid compound, prenyl ethyl ether, was identified as a key contributor to the off-note. The compound was quantified, and its contribution to the metallic, solvent-like off-flavor was confirmed by spiking experiments and sensory evaluation. Analytical and sensory experiments found that the off-note was still present in hazelnut cakes. Fat oxidation did not contribute to the off-flavor. Analysis of market products demonstrated the correlation between the identified terpenoid and the off-flavor. It is assumed that fungi are involved in off-flavor formation. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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