Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American¨CEuropean Hybrid Hazelnuts

Author:Booth M, Tello E, Peterson DG.

Journal:

J Agric Food Chem. 2024 Sep 25;72(38):21136-21143.

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, volatile compounds that impact consumer aroma liking of roasted hybrid hazelnuts (C. americana?×?C. avellana) were investigated by targeted and nontargeted GC/MS flavoromics. Chemical profiles from 10 roasted hybrid hazelnut samples were modeled with consumer 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 for the targeted and nontargeted methods, respectively. Sensory recombination testing of hazelnut samples with addition of the 12 predictive 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).