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Flavor Analysis of Roasted American-European Hybrid Hazelnuts: Identification of Drivers of Liking
Flavor Analysis of Roasted American-European Hybrid Hazelnuts: Identification of Drivers of Liking
상세정보
- 자료유형
- 학위논문 서양
- 최종처리일시
- 20260202103654
- ISBN
- 9798314889619
- DDC
- 641
- 저자명
- Booth, Megan.
- 서명/저자
- Flavor Analysis of Roasted American-European Hybrid Hazelnuts: Identification of Drivers of Liking
- 발행사항
- [Sl] : The Ohio State University, 2024
- 발행사항
- Ann Arbor : ProQuest Dissertations & Theses, 2024
- 형태사항
- 137 p
- 주기사항
- Source: Dissertations Abstracts International, Volume: 86-11, Section: B.
- 주기사항
- Advisor: Peterson, Devin G.
- 학위논문주기
- Thesis (Ph.D.)--The Ohio State University, 2024.
- 초록/해제
- 요약Hybrid American-European hazelnuts (Corylus americana x C. avellana) are being developed in the Upper Midwest of the United States to enhance ecological and economic sustainability, while providing consumers with healthy, local food. Researchers are currently working on pre-commercialization aspects of this perennial crop, including the investigation of flavor quality, a key driver of food choice. This dissertation's overall aim was to evaluate the flavor of developing hybrid varieties, both through sensory and chemical analysis, and to identify key aroma compounds that impact perception and consumer liking.In the first phase of this project, consumer acceptance and perception of twelve different varieties of roasted hybrid hazelnuts were evaluated alongside two European hazelnut varieties, revealing unique aroma and flavor profiles that impacted liking. Key aroma and flavor attributes driving liking were identified as roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty, while earthy, burnt, and bitter were identified as primary drivers of disliking. In phase two, gas chromatography/mass spectrometry/olfactometry (GC/MS/O) was utilized to identify odor-active compounds in a hybrid hazelnut variety, which was differentiated by consumers for its roasty and nutty aroma profile. Application of aroma extract dilution analysis (AEDA) revealed 33 odor-active compounds with flavor dilution values ? 16, including 2-acetylpyrazine and 2-aminoacetophenone as first reported odorants in hazelnut. Quantitative analysis of the identified compounds showed differences compared to the prior literature on European hazelnuts and highlighted the importance of roasting on the development of hazelnut aroma. Sensory descriptive analysis confirmed the contribution of 27 compounds quantified above literature threshold values to the roasted hazelnut aroma, which was broken into six main attributes: roasty, nutty, fruity, sweet/caramel, earthy, and fatty. The third phase of this project applied targeted and non-targeted GC/MS analyses with multivariate orthogonal partial least squares regression (OPLS) modeling to identify volatile compounds related to consumer aroma liking of 10 roasted hybrid hazelnut varieties. Highly predictive and positively correlated compounds from the targeted (n = 12) and non-targeted (n = 4) OPLS models were quantified and validated for their sensory relevance. Four new odor threshold values were determined for the predictive compounds furfuryl alcohol, 2-methyl-6,7-dihydro-5H-cyclopentapyrazine, 3-phenylfuran and methyl picolinate, the latter two of which were first identified in hazelnuts in this work. Consumer recombination testing confirmed that the sample with the addition of twelve compounds at above-threshold concentrations found in the most-liked hazelnut was preferred (p 0.001, ? aroma liking = 2.2) and perceived as more roasty, nutty, and sweet (p 0.05), as compared to a control sample. Sensory testing also revealed that the addition of the four threshold-determined compounds at subthreshold levels was preferred (p = 0.02) and perceived as less earthy and mushroom-like than the control (p 0.05).In summary, this work advanced the understanding of the flavor properties of roasted hybrid hazelnuts and identified molecular and sensory targets for improved consumer acceptance. These results provide better guidance for hybrid hazelnut breeding and post-processing strategies in the United States to enhance sensory quality.
- 일반주제명
- Food science
- 일반주제명
- Biochemistry
- 일반주제명
- Bioengineering
- 키워드
- Flavor
- 키워드
- Flavoromics
- 기타저자
- The Ohio State University Food Science and Technology
- 기본자료저록
- Dissertations Abstracts International. 86-11B.
- 전자적 위치 및 접속
- 로그인 후 원문을 볼 수 있습니다.
MARC
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■020 ▼a9798314889619
■035 ▼a(MiAaPQ)AAI32111818
■040 ▼aMiAaPQ▼cMiAaPQ
■0820 ▼a641
■1001 ▼aBooth, Megan.
■24510▼aFlavor Analysis of Roasted American-European Hybrid Hazelnuts: Identification of Drivers of Liking
■260 ▼a[Sl]▼bThe Ohio State University▼c2024
■260 1▼aAnn Arbor▼bProQuest Dissertations & Theses▼c2024
■300 ▼a137 p
■500 ▼aSource: Dissertations Abstracts International, Volume: 86-11, Section: B.
■500 ▼aAdvisor: Peterson, Devin G.
■5021 ▼aThesis (Ph.D.)--The Ohio State University, 2024.
■520 ▼aHybrid American-European hazelnuts (Corylus americana x C. avellana) are being developed in the Upper Midwest of the United States to enhance ecological and economic sustainability, while providing consumers with healthy, local food. Researchers are currently working on pre-commercialization aspects of this perennial crop, including the investigation of flavor quality, a key driver of food choice. This dissertation's overall aim was to evaluate the flavor of developing hybrid varieties, both through sensory and chemical analysis, and to identify key aroma compounds that impact perception and consumer liking.In the first phase of this project, consumer acceptance and perception of twelve different varieties of roasted hybrid hazelnuts were evaluated alongside two European hazelnut varieties, revealing unique aroma and flavor profiles that impacted liking. Key aroma and flavor attributes driving liking were identified as roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty, while earthy, burnt, and bitter were identified as primary drivers of disliking. In phase two, gas chromatography/mass spectrometry/olfactometry (GC/MS/O) was utilized to identify odor-active compounds in a hybrid hazelnut variety, which was differentiated by consumers for its roasty and nutty aroma profile. Application of aroma extract dilution analysis (AEDA) revealed 33 odor-active compounds with flavor dilution values ? 16, including 2-acetylpyrazine and 2-aminoacetophenone as first reported odorants in hazelnut. Quantitative analysis of the identified compounds showed differences compared to the prior literature on European hazelnuts and highlighted the importance of roasting on the development of hazelnut aroma. Sensory descriptive analysis confirmed the contribution of 27 compounds quantified above literature threshold values to the roasted hazelnut aroma, which was broken into six main attributes: roasty, nutty, fruity, sweet/caramel, earthy, and fatty. The third phase of this project applied targeted and non-targeted GC/MS analyses with multivariate orthogonal partial least squares regression (OPLS) modeling to identify volatile compounds related to consumer aroma liking of 10 roasted hybrid hazelnut varieties. Highly predictive and positively correlated compounds from the targeted (n = 12) and non-targeted (n = 4) OPLS models were quantified and validated for their sensory relevance. Four new odor threshold values were determined for the predictive compounds furfuryl alcohol, 2-methyl-6,7-dihydro-5H-cyclopentapyrazine, 3-phenylfuran and methyl picolinate, the latter two of which were first identified in hazelnuts in this work. Consumer recombination testing confirmed that the sample with the addition of twelve compounds at above-threshold concentrations found in the most-liked hazelnut was preferred (p 0.001, ? aroma liking = 2.2) and perceived as more roasty, nutty, and sweet (p 0.05), as compared to a control sample. Sensory testing also revealed that the addition of the four threshold-determined compounds at subthreshold levels was preferred (p = 0.02) and perceived as less earthy and mushroom-like than the control (p 0.05).In summary, this work advanced the understanding of the flavor properties of roasted hybrid hazelnuts and identified molecular and sensory targets for improved consumer acceptance. These results provide better guidance for hybrid hazelnut breeding and post-processing strategies in the United States to enhance sensory quality.
■590 ▼aSchool code: 0168.
■650 4▼aFood science
■650 4▼aBiochemistry
■650 4▼aBioengineering
■653 ▼aHybrid american hazelnut
■653 ▼aCorylus americana
■653 ▼aFlavor
■653 ▼aFlavoromics
■690 ▼a0359
■690 ▼a0202
■690 ▼a0487
■71020▼aThe Ohio State University▼bFood Science and Technology.
■7730 ▼tDissertations Abstracts International▼g86-11B.
■790 ▼a0168
■791 ▼aPh.D.
■792 ▼a2024
■793 ▼aEnglish
■85640▼uhttp://www.riss.kr/pdu/ddodLink.do?id=T17358169▼nKERIS▼z이 자료의 원문은 한국교육학술정보원에서 제공합니다.
