Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., 317 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States.
J Agric Food Chem. 2024 Sep 25;72(38):21136-21143. doi: 10.1021/acs.jafc.4c05303. Epub 2024 Sep 11.
New interspecific hybrid hazelnut crosses between American () and European () 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 ( × ) 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 ( ≥ 0.92, ≥ 0.82, RMSE = 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 ( < 0.001, Δ aroma liking = 2.2 on 9-point scale) and perceived as more roasty, nutty, and sweet compared to the control ( < 0.05). Addition of the 4 predictive volatiles at subthreshold levels also was preferred ( = 0.02) and perceived as less earthy and mushroom like than the control ( < 0.05).
正在培育美洲榛和欧洲榛之间的新的种间杂交榛果，以支持美国中西部地区的商业产业。在这项研究中，通过靶向和非靶向 GC/MS 风味组学研究了影响烤杂交榛果（×）消费者香气喜好的挥发性化合物。通过正交偏最小二乘法对 10 个烤杂交榛果样品的化学图谱与消费者香气喜好评分进行建模，具有良好的拟合度和预测性能（≥0.92，≥0.82，RMSE=0.2）。与喜好呈正相关的排名靠前的预测因子包括靶向和非靶向方法中分别有 12 种香气化合物和 4 种特征挥发性化合物。与添加 12 种预测气味剂的榛果样品的感官重组测试受到消费者的喜爱（<0.001，9 分制下的香气喜好增加 2.2），与对照相比，消费者认为这些样品更加烘烤、坚果味和甜味（<0.05）。在亚阈值水平添加这 4 种预测性挥发物也受到偏爱（=0.02），与对照相比，消费者认为它们的泥土味和蘑菇味更淡（<0.05）。
