Storage Hazelnuts: Effect on Aromatic Profile and Sensory Attributes
Author(s)
Diana De Santis
Alessio Fardelli
Fabio Mencarelli
Date Issued
2009
Type
article
Volume
845
Start Page
693
End Page
699
Journal
Abstract
ct
The hazelnuts quality was studied during and after the storage in selected
maintenance conditions. Hazelnuts of ‘Tonda Gentile Romana’ cultivar and Turkish
provenance were stored with and without oxygen presence (air, vacuum with or
without nitrogen saturation packaging) at two different temperatures (4-20°C).
During storage, the quality was monitored by assessment of the peroxides value,
acidity level, sensory analysis, total phenolic compounds content and hexanal
content. It was observed that after nine months storage period, the trials without
oxygen were in better condition to preserve the hazelnuts from oxidative decline.
The best analytical parameter to identify the oxidative state of hazelnuts was
the hexanal content conducted through the SPME/GC method, and the decrease in
amount of polyphenolic compounds.