Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

• Published in: Frontiers in plant science Vol. 13; p. 840028
• Main Authors: Squara, Simone, Stilo, Federico, Cialiè Rosso, Marta, Liberto, Erica, Spigolon, Nicola, Genova, Giuseppe, Castello, Giuseppe, Bicchi, Carlo, Cordero, Chiara
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 03.03.2022
• Subjects: chromatographic fingerprinting; Corylus avellana L; hazelnuts volatilome; key-aroma compounds; metabolomics; Plant Science; primary metabolites; chromatographic fingerprinting; metabolomics; primary metabolites; volatile organic compounds (V.O.C.); hazelnuts volatilome; key-aroma compounds; Corylus avellana L
• ISSN: 1664-462X; 1664-462X
• DOI: 10.3389/fpls.2022.840028

The volatilome of hazelnuts ( L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key role in defining distinctive aroma (i.e., aroma blueprint) and conferring characteristic hedonic profile. In particular, in raw hazelnuts, key-odorants as defined by are: 2,3-diethyl-5-methylpyrazine ( and ); 2-acetyl-1,4,5,6-tetrahydropyridine ( ); 2-acetyl-1-pyrroline ( ); 2-acetyl-3,4,5,6-tetrahydropyridine ( ); 3-(methylthio)-propanal ( ); 3-(methylthio)propionaldehyde ( ); 3,7-dimethylocta-1,6-dien-3-ol/linalool (citrus, floral); 3-methyl-4-heptanone ( ); and 5-methyl-(E)-2-hepten-4-one ( ). Dry-roasting on hazelnut kernels triggers the formation of additional potent odorants, likely contributing to the pleasant aroma of roasted nuts. Whiting the newly formed aromas, 2,3-pentanedione ( ); 2-propionyl-1-pyrroline ( ); 3-methylbutanal; ( ); 4-hydroxy-2,5-dimethyl-3(2H)-furanone ( ); dimethyl trisulfide ( ) are worthy to be mentioned. The review focuses on high-quality hazelnuts adopted as premium primary material by the confectionery industry. Information on primary and secondary/specialized metabolites distribution introduces more specialized sections focused on volatilome chemical dimensions and their correlation to cultivar/origin, post-harvest practices and storage, and spoilage phenomena. Sensory-driven studies, based on principles, provide insights on the aroma blueprint of raw and roasted hazelnuts while robust correlations between non-volatile precursors and key-aroma compounds pose solid foundations to the conceptualization of .