Products Cited in Publications Worldwide Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American-European Hybrid Hazelnuts

Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American-European Hybrid Hazelnuts

Booth, Megan; Tello, Edisson; Peterson, Devin G

DOI: PMID:

Abstract

New interspecific hybrid hazelnut crosses between American (Corylus americana) and European (Corylus avellana)hazelnuts are being developed to support a commercial industry in the Midwest region of the United States. In this study, volatilecompounds that impact consumer aroma liking of roasted hybrid hazelnuts (C. americana × C. avellana) were investigated bytargeted and nontargeted GC/MS flavoromics. Chemical profiles from 10 roasted hybrid hazelnut samples were modeled withconsumer aroma liking scores by orthogonal partial least-squares with good fit and predictive performance (R2 ≥ 0.92, Q2 ≥ 0.82,RMSECV = 0.2). Top ranked predictors positively correlated with liking included 12 aroma compounds and 4 profiled volatiles forthe targeted and nontargeted methods, respectively. Sensory recombination testing of hazelnut samples with addition of the 12predictive odorants was preferred by consumers (p < 0.001, Δ aroma liking = 2.2 on 9-point scale) and perceived as more roasty,nutty, and sweet compared to the control (p < 0.05). Addition of the 4 predictive volatiles at subthreshold levels also was preferred(p = 0.02) and perceived as less earthy and mushroom like than the control (p < 0.05).

Keywords

American−European hybrid hazelnuts ; consumer acceptance ; aroma liking ; flavoromics ; volatile profiling

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