Effetto dei sistemi di conservazione sulla qualità delle nocciole (Corylus avellana L.)
Author(s)
Fardelli, Alessio
Date Issued
March 14, 2008
Type
Doctoral Thesis
Abstract
This PhD thesis was directed to assess the effect of various storage conditions on global
hazelnut quality, with particular emphasis to the evolution of the aromatic compounds
derived from fat oxidation.
During the first stage of the PhD, a few aromatic markers linked to hazelnut fat
oxidation, were identified and used to assess the hazelnut quality.
A series of preliminary tests as a function of the storage conditions, the hexanal as to be
chosen as the most sensitive marker of fat oxidation.
Chill storage of hazelnut in 1-Mg multilayer bags, previously flushed with nitrogen to
remove all the air and under-vacuum closed (rNV), appeared to the best system to
minimise oxidative processes and limit the loss in sensory quality and phenolic
compounds of the hazelnuts.
Additional information
Dottorato di ricerca in Biotecnologie degli alimenti
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