Simone Squara, Federico Stilo, Marta Cialiè Rosso, Erica Liberto, Nicola Spigolon, Giuseppe Genova, Giuseppe Castello, Carlo Bicchi, Chiara Cordero
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 )...
2022: Frontiers in Plant Science