文献类型：期刊文献

英文题名：Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla x Corylus avellana) under different roasting conditions using HS-SPME-GC-MS and UPLC-MS/MS

作者：Yang, Zhen[1,3] Song, Xinyan[2] Zhang, Shidong[2] Zhao, Hongfei[2] Zhou, Chuan[4] Ma, Qinghua[1,3] Liang, Lisong[1,3,5] Zhang, Bolin[2,6]

第一作者：杨振;Yang, Zhen

通信作者：Liang, LS[1];Zhang, BL[2];Liang, LS[3];Liang, LS[4];Zhang, BL[5]

机构：[1]Chinese Acad Forestry, Res Inst Forestry, Beijing 100091, Peoples R China;[2]Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;[3]Key Lab Hazelnut State Forestry & Grassland Adm, Beijing 100091, Peoples R China;[4]Sci & Technol Innovat Ctr, Jiyang Dist Bur Sci & Technol, Jinan 100091, Peoples R China;[5]Res Inst Forestry, Chinese Acad Forestry, 1 Dongxiaofu,Xiangshan Rd, Beijing 100091, Peoples R China;[6]Beijing Forestry Univ, Coll Biol Sci symbolscript Biotechnol, 35 Qinghua East Rd, Beijing 100083, Peoples R China

年份：2025

卷号：493

外文期刊名：FOOD CHEMISTRY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001549181500005)】；

基金：This study was financially supported by the Fundamental Research Funds of CAF (Grant No. CAFYBB2023MB003) , the National Natural Science Foundation of China (Grant No. 32471886) , and the National Key Research and Development Program of China (Grant No. 2022YFD1600404) .

语种：英文

外文关键词：Hazelnuts roasting; Sensory evaluation; Metabolites profiles; HS-SPME-GC-MS; UPLC-MS/MS; Metabolic pathways

摘要：Roasting impacts the sensory and quality of hazelnuts, yet the metabolic mechanisms underlying thermal-induced flavor changes remain unclear. This study investigated the effects of temperature and duration on the sensory attributes and metabolite profiles of 'Dawei' hazelnuts. Sensory evaluation identified optimal roasting conditions (110 degrees C_150 min, 130 degrees C_50 min, 150 degrees C_35 min) that balanced nutty aroma, color, and texture. HS-SPME-GC-MS identified 147 volatile organic compounds (VOCs), with carbonyls (e.g., E-2-nonenal), pyrazines (e.g., trimethyl-pyrazine) and esters (e.g., hexanoic acid, ethyl ester) significantly correlated with flavor and sensory indices (p < 0.05). UPLC-MS/MS identified 72 core non-VOCs linked to 46 significantly enriched metabolic pathways in roasted groups (p < 0.05). Correlation and KEGG enrichment analyses determined key pathways driving flavor formation: tryptophan metabolism (core non-VOC: 5-(2 '-carboxyethyl)-4,6-dihydroxypicolinate) regulated browning and aroma, while arginine/proline metabolism (core non-VOC: L- phosphoarginine) modulated taste and color. These findings reveal key metabolic shifts driving hazelnut flavor development and provide a basis for optimizing roasting strategies.