Aroma Components And Their Effects On Flavor Quality Of Hazelnut Kernels Of Some Resources From C.Heterophylla Fisch.,C.Avellana L.and C.Heterophylla ×C.Avellana

Aroma compounds are an important part of hazelnut flavor and an important index of quality evaluation.In this study,the main nutritional components of C.heterophylla Fisch.,C.avellana L.and C.heterophylla ×C.avellana were determined.The flavor quality of C.heterophylla Fisch.,C.avellana L.and C.heterophylla ×C.avellana was evaluated by electronic nose detection technology and descriptive analysis method.The aroma of some C.heterophylla Fisch.,C.avellana L.and C.heterophylla ×C.avellana was analyzed by headspace solid phase microextraction gas chromatography and mass spectrometry Ingredients.The main results are as follows:1."Nutty","aftertaste","fatty","sweet","buttery","fruit" and "woody" are the main flavour characteristics of raw hazelnuts."Popcorn","nutty","aftertaste","fat" and "sweet" are the main flavor characteristics of roasted hazelnut.After roasting,the fat content,soluble protein content,soluble sugar content and starch content of hazelnut decreased by 2.19 %,13.7 %,11.9 % and 95.1 % respectively.2.Among the 26 varieties(strains)of raw hazelnut,the flavor quality of C.heterophylla Fisch was the best.The sensory flavor properties of fuzhen1,Yuzhui and 84-12 were similar to those of C.heterophylla Fisch.,while the sensory flavor properties of C.avellana L.were significantly lower than that of C.heterophylla Fisch..Among the 26 varieties(strains)of roasted hazelnut,the flavor quality of C.heterophylla Fisch.was the best.The sensory flavor properties of Yuzhui,85-545 and 84-12 were similar to those of C.heterophylla Fisch.,while the sensory flavor properties of C.avellana L.were significantly lower than that of C.heterophylla Fisch..3.Ketones,aldehydes and alcohols are the main aroma compounds in the nuts of C.heterophylla Fisch.,C.avellana L.and C.heterophylla ×C.avellana.Among them,2-acetyl-1-pyrroline,octyl acetate,hazelnut ketone,hexanal and nonanal are the characteristic aroma components of C.heterophylla Fisch.;linalool,heptanal,5-methyl-4-heptanone and 3-Methylbutyraldehyde are the characteristic aroma components of C.avellana L..Ketones,pyrrolines,aldehydes,alcohols,olefins and pyrazines were the main aroma compounds in the ripe nuts of C.heterophylla Fisch.,C.avellana L.and C.heterophylla ×C.avellana.The content of ketones was the highest,followed by alkenes and aldehydes,and pyrrolines was the lowest.Among them,2-thiophenethiol,(E,E)-2,4-decadiene,2-propionyl-1-pyrroline,2-acetylpyrroline,hazelnut ketone and 2-furfuryl mercaptan are the characteristic aroma components of C.heterophylla Fisch.;3-methyl-2-cyclohexen-1-one,2-methylbutyraldehyde,2-phenylacetaldehyde,3-Methylbutyraldehyde,2-ethyl-3,5-dimethylpyrroline,3-(methylthio)propionaldehyde,phenylacetaldehyde,2,4-decadiene,3-Methylbutyraldehyde,2-ethyl-3,5-dimethylpyrroline,3-(methylthio)propionaldehyde,phenyl,3-pentanedione(caramel flavor),4-hydroxy-2,5-dimethyl-3(2H)-furanone and(z)-2-nonene are the characteristic aroma components of C.avellana L..4.In raw hazelnut nuts,5-methyl-4-heptanone and 3-methyl-4-heptanone are the most important characteristic aroma components,heptanaldehyde is the most important characteristic aroma components,hexanal is the most important characteristic aroma components of green flavor.In roasted hazelnut kernels,hazelone is the most important characteristic aroma components forming nut flavor,2-acetylpyrroline and 2-propoyl-1-pyrroline are the most important characteristic aroma components forming popcorn flavor,(E,E)-2,4-decadiene and 2,3-butanedione are the most important characteristic aroma components forming fat flavor.2-thiophene mercaptan and 2-furfuryl mercaptan are the most important characteristic aroma components of coffee flavor.