文献类型：期刊文献

英文题名：Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla × 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] Zhang, Bolin[2]

第一作者：Yang, Zhen;杨振

机构：[1] Research Institute of Forestry, Chinese Academy of Forestry, Beijing, 100091, China; [2] Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science & Bio-technology, Beijing Forestry University, Beijing, 100083, China; [3] Key Laboratory of Hazelnut of the State Forestry and Grassland Administration, Beijing, 100091, China; [4] Science and Technology Innovation Center, Jiyang District Bureau of Science and Technology, Jinan, 100091, China

年份：2025

卷号：493

外文期刊名：Food Chemistry

收录：EI(收录号：20253218935878);Scopus(收录号：2-s2.0-105012407876)

语种：英文

外文关键词：Calcination - Carbonyl compounds - Esters - Flavor compounds - Metabolism - Methyl ester - Odors - Sensory analysis - Textures

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 °C_150 min, 130 °C_50 min, 150 °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 ? 2025