Filbertone as a marker for the assessment of hazelnut spread quality

Abstract

AbstractČížková H., Rajchl A., Šnebergrová J., Voldřich M. (2013): Filbertone as a marker for the assessment of hazelnut spread quality. Czech J. Food Sci., 31: 81-87.A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((e)-5-methylhept-2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts. A set of authentic hazelnut pastes and model samples containing various hazelnut paste amounts (from 0.1% to 28%) were analysed. Due to the variability found in filbertone content, it was not possible to propose a sufficiently robust model for the hazelnut paste quantification, however, filbertone was found to be a proper marker for the quality sorting of commercial hazelnut spreads. Available hazelnut spreads from the market were analysed and classified into three groups: samples with minimal content of hazelnuts (less than 1%, the filbertone content lower than 4 µg/kg); samples with middle contents of hazelnuts (from 1% to 10%, filbertone 4-45 µg/kg); superior samples with high contents of hazelnuts (above 10%, filbertone above 45 µg/kg).

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

“…The determination of filbertone–( E )‐5‐methylhept‐2‐en‐4‐one‐, a characteristic volatile compound of HO with a great flavor impact, has been proposed as a suitable method not only to spot adulterations but also to evaluate the authenticity of hazelnut products. [ 80 ]…”

Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release

“…3B) was tentatively identified as 5-methyl-(E)-2hepten-4-one, 2-octenal and/or 2-ethyl-2-hexenal. The 5-methyl-(E)-2hepten-4-one, also known as "filbertone", is a key flavour compound in both raw and roasted hazelnuts and has been evaluated as quality marker for hazelnut pastes ( Čížková, Rajchl, Šnebergrová, & Voldřich, 2013;Puchl'ová & Szolcsányi, 2018). Filbertone aroma has been described as fruity, hazelnut and dried fruit at low threshold (0.05 μg/L in water at 25 • C) (Belitz, Grosch, & Schieberle, 2009) while at higher concentrations (>25 μg/L in water) the compound tends to smell metallic (Guntert et al, 1991).…”

Hygiene behavior assessment of a hazelnut processing plant

“…Due to the increase in food safety concerns, every stage of production must be carefully monitored and possibly improved (Moscetti et al, 2015;Marcomeni et al, 2017). In fact, food quality assurance systems are applied in each step of the food chain and numerous cases of hazelnut production have been investigated (Ozilgen and Ozdemir, 2001;Ozay et al, 2008;Little et al, 2009;Čížková et al, 2013). Moreover, the methods used for producing, marketing and consuming foods have changed significantly over the last decade, thus the mechanisms and sources of microbiological contamination are different (Balzaretti and Marzano, 2013;Barraj and Petersen, 2004).…”