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Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry

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Abstract

Within the pattern of volatiles released by food products (volatilome), potent odorants are bio-active compounds that trigger aroma perception by activating a complex array of odor receptors (ORs) in the regio olfactoria. Their informative role is fundamental to select optimal post-harvest and storage conditions and preserve food sensory quality. This study addresses the volatile metabolome from high-quality hazelnuts (Corylus avellana L.) from the Ordu region (Turkey) and Tonda Romana from Italy, and investigates its evolution throughout the production chain (post-harvest, industrial storage, roasting) to find functional correlations between technological strategies and product quality. The volatile metabolome is analyzed by headspace solid-phase microextration combined with comprehensive two-dimensional gas chromatography and mass spectrometry. Dedicated pattern recognition, based on 2D data (targeted fingerprinting), is used to mine analytical outputs, while principal component analysis (PCA), Fisher ratio, hierarchical clustering, and analysis of variance are used to find decision makers among the most informative chemicals. Low-temperature drying (18–20 °C) has a decisive effect on quality; it correlates negatively with bacteria and mold metabolic activity, nut viability, and lipid oxidation products (2-methyl-1-propanol, 3-methyl-1-butanol, 2-ethyl-1-hexanol, 2-octanol, 1-octen-3-ol, hexanal, octanal and (E)-2-heptanal). Protective atmosphere storage (99% N2–1% O2) effectively limits lipid oxidation for 9–12 months after nut harvest. The combination of optimal drying and storage preserves the aroma potential; after roasting at different shelf-lives, key odorants responsible for malty and buttery (2- and 3-methylbutanal, 2,3-butanedione and 2,3-pentanedione), earthy (methylpyrazine, 2-ethyl-5-methyl pyrazine and 3-ethyl-2,5-dimethyl pyrazine) and caramel-like and musty notes (2,5-dimethyl-4-hydroxy-3(2H)-furanone - furaneol and acetyl pyrrole) show no significant variation.

Comprehensive two-dimensional gas chromatography (GC × GC) coupled with mass spectrometric detection captures hazelnut volatiles signatures while advanced fingerprinting approaches based on pattern recognition enable access to a higher level of information

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Acknowledgements

The research was carried out thanks to the financial support of Soremartec Italia srl, Alba (Cuneo) Italy.

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Authors and Affiliations

  1. Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via Pietro Giuria 9, 10125, Turin, Italy

    Marta Cialiè Rosso, Erica Liberto, Carlo Bicchi & Chiara Cordero

  2. Soremartec Italia srl, Piazzale Ferrero 1, 12051, Alba, Cuneo, Italy

    Nicola Spigolon, Mauro Fontana & Marco Somenzi

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  1. Marta Cialiè Rosso
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Correspondence to Chiara Cordero.

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Notes: Nicola Spigolon, Marco Somenzi and Mauro Fontana are employees of Soremartec Italia srl, Alba (Cuneo) Italy.

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Published in the topical collection Discovery of Bioactive Compounds with guest editors Aldo Laganà, Anna Laura Capriotti and Chiara Cavaliere.

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Rosso, M.C., Liberto, E., Spigolon, N. et al. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry. Anal Bioanal Chem 410, 3491–3506 (2018). https://doi.org/10.1007/s00216-017-0832-6

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