Morphological Traits, Kernel Composition and Sensory Evaluation of Hazelnut (Corylus avellana L.) Cultivars Grown in Poland

Abstract

In the present study, the nut and kernel traits of six hazelnut cultivars (‘Barceloński’, ‘Kataloński’, ‘Webba Cenny’, ‘Olbrzym z Halle’, ‘Cosford’, and ‘Nottinghamski’) grown in Poland were investigated. Results showed that significant differences estimated among all six cultivars with all selected morphological traits and compositional properties. During statistical analysis the year of the study was not found to affect most of the investigated traits. The investigated cultivars showed a lower protein content (11.27–13.44%), higher carbohydrate content (16.40–21.79%) and similar fat content (58.91–63.83%) to nuts grown in a warmer climate like Turkey, Italy or Spain. The studied hazelnut varieties were large-sized with diameters greater than 20 mm. The nuts of the ‘Barceloński’, ‘Kataloński’ and ‘Olbrzym z Halle’ cultivars were characterized by the smallest diameters of nut and kernel, were the most spherical (0.85–0.95) and exhibited the largest average nut volume (4.26–4.46). Significant differences were found between the cultivars for oil content and the ratios of major fatty acids. The QDA results, estimated that other than shape, the evaluated nuts significantly differed only in the intensity of nutty flavor (4.88–5.92). The highest intensity of this attribute was found in three cultivars, ‘Nottinghamski’, ‘Cosford’, ‘Olbrzym z Halle’, whereas the lowest estimate was found in the ‘Barceloński’ cultivar, which was also slightly less sweet and more bitter. As a result, the present study showed that the investigated hazelnut kernels can be divided into two groups: ‘Nottinghamski’, ‘Cosford’, and ‘Webba Cenny’ are suitable for table consumption, while ‘Barceloński’, ‘Kataloński’, and ‘Olbrzym z Halle’ are suitable for the processing industry. The current experimental results may help to growers and breeders when choosing the cultivars for new plantations and possibilities of destinations of the produced nuts, for confectionery use or table consumption.

Variation of Morphological, Agronomic and Chemical Composition Traits of Local Hazelnuts Collected in Northern Spain

“…The analysis of the kernel chemical composition revealed values for ash, proteins, fat and carbohydrates that were within previously reported ranges. The observed protein values agree with those described for distinct varieties of hazelnut cultivated in Portugal ( Amaral et al, 2006 ; mean 10.9%) and Poland ( Krol et al, 2019 ; 12.4%) and lower than reported for varieties cultivated in Turkey ( Köksal et al, 2006 ; 17.4%) and Iran ( Hosseinpour et al, 2013 ; 19.5%). Likewise, a significant difference ( Table 3 ) was detected between the local accessions and the reference varieties, which indicated that, regardless of the growing conditions, the local varieties produced fruits with lower protein contents.…”

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

“…Hazelnut kernel quality standards include physical (dimension, weight, color), compositional, mechanical‐acoustic, and sensory properties 96 . Nut and kernel size, nut and kernel shape, thin shell, few kernel defects, tasty kernel, and high fatty acid and protein content are among the main characteristics considered in the evaluation of nut and kernel quality of hazelnuts 19, 20, 97, 98 . The recent development of acoustic classification of hazelnut kernels allows crispness and crunchiness sensory perceptions to be evaluated, thus improving quality assessment for food preparation 99, 100 .…”

Effect of Climate and Roasting on Polyphenols and Tocopherols in the Kernels and Skin of Six Hazelnut Cultivars (Corylus avellana L.)

“…In addition to the roasting conditions, the amounts of compounds involved in the Maillard reaction, particularly carbohydrates and proteins will determine the final polyphenol content in roasted nuts [41]. The results previously obtained by Król et al [42] for the same hazelnut cultivars, showed that cultivars grown in Poland exhibited higher average carbohydrate contents and lower average protein contents compared to hazelnuts originating from Turkey, Spain or Italy. This could have a positive effect on the balance between the thermal degradation of naturally occurring antioxidant compounds and the formation of new Maillard reaction products enhancing antioxidant activity [43].…”