Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting

Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits

“…The favorable fatty acid profile of consumed nuts probably contributes to their beneficial effects observed in epidemiologic studies (prevention of coronary heart disease and diabetes) and feeding trials (cholesterol lowering) [33]. These changes are mainly related to the MR and a large number of volatile components have been identified [35]. Nuts also can contain antinutritional factors, such as tannins and phytates, which have to be inactivated by the heat treatment before human consumption [34].…”

Extraction techniques for analysis of aroma compounds

“…Both raw and roasted hazelnuts were extracted for 20 min at 50 C using a 2-cm fibre coated with 50/30 μm divinylbenzene/Carboxen/polydimethylsiloxane (PDMS) (Nicolotti et al, 2013). When hazelnut aroma was analysed using automated HS-SPME with a GERSTEL MPS2 autosampler, a sample of only 1.5 g was shown to be sufficient to provide excellent results.…”

Characterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection

“…The well-known advantages of this technique (separation power enhancement, increased sensitivity, and rationalised chemical patterns of compounds over the chromatographic plane) can provide a great advancement of knowledge within the food field. In particular, the unique two-dimensional chromatograms obtained can be handled as a chemical fingerprint to catalogue sample features in a comparable way across samples to classify them with different criteria in order to verify product origin, quality and safety (Kiefl et al, 2012;Nicolotti et al, 2013;Purcaro, Cordero, Liberto, Bicchi, & Conte, 2014).…”