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J Agric Food Chem. 2010 Aug 11;58(15):8674-9. doi: 10.1021/jf101039f.

Effects of roasting on taste-active compounds of Turkish hazelnut varieties ( Corylus avellana L.).

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  • 1TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze-Kocaeli, Turkey. cesarettin.alasalvar@mam.gov.tr

Abstract

The effect of roasting on taste-active components of 18 native hazelnut varieties, grown in the Giresun province of Turkey, was assessed. Samples were examined for their sugars, organic acids, condensed tannins, and free phenolic acids. Six sugars (fructose, glucose, sucrose, myo-inositol, raffinose, and stachyose), seven organic acids (oxalic, maleic, citric, malic, lactic, succinic, and acetic), and one phenolic acid (gallic acid) were positively identified in natural and roasted hazelnut varieties; among these, sucrose, malic acid, and gallic acid predominated, respectively. Total sugars among hazelnut varieties ranged from 1.99 to 4.94 g/100 g, organic acids from 0.96 to 2.72 g/100 g, condensed tannins from 3.99 to 40.56 mg of catechin equivalents/g, and gallic acid from 0.159 to 0.871 mg/100 g. Differences existed in the sugar and organic acid contents between natural and roasted hazelnut varieties, but they did not follow any particular trend. Significant losses (p < 0.05) in condensed tannins ( approximately 97.3%) and gallic acid ( approximately 66.7%) were noted when the hazelnuts were roasted. The present work suggests that roasting resulted in significant loss in condensed tannins and gallic acid due to the removal of the brown skin. The effect of roasting on sugars and organic acids was not noteworthy.

PMID:
20681657
DOI:
10.1021/jf101039f
[PubMed - indexed for MEDLINE]
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