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Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American–European Hybrid Hazelnuts
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-11 , DOI: 10.1021/acs.jafc.4c05303 Megan Booth 1 , Edisson Tello 1 , Devin G Peterson 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-11 , DOI: 10.1021/acs.jafc.4c05303 Megan Booth 1 , Edisson Tello 1 , Devin G Peterson 1
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New interspecific hybrid hazelnut crosses between American (Corylus americana) and European (Corylus avellana) hazelnuts are being developed to support a commercial industry in the Midwest region of the United States. In this study, volatile compounds that impact consumer aroma liking of roasted hybrid hazelnuts (C. americana × C. avellana) were investigated by targeted and nontargeted GC/MS flavoromics. Chemical profiles from 10 roasted hybrid hazelnut samples were modeled with consumer aroma liking scores by orthogonal partial least-squares with good fit and predictive performance (R2 ≥ 0.92, Q2 ≥ 0.82, RMSECV = 0.2). Top ranked predictors positively correlated with liking included 12 aroma compounds and 4 profiled volatiles for the targeted and nontargeted methods, respectively. Sensory recombination testing of hazelnut samples with addition of the 12 predictive odorants was preferred by consumers (p < 0.001, Δ aroma liking = 2.2 on 9-point scale) and perceived as more roasty, nutty, and sweet compared to the control (p < 0.05). Addition of the 4 predictive volatiles at subthreshold levels also was preferred (p = 0.02) and perceived as less earthy and mushroom like than the control (p < 0.05).
中文翻译：
鉴定有助于消费者喜爱烤美欧杂交榛子香气的化合物
美洲榛子 ( Corylus americana ) 和欧洲榛子 ( Corylus avellana ) 之间的新种间杂交榛子正在开发中，以支持美国中西部地区的商业产业。在本研究中，通过靶向和非靶向 GC/MS 风味组学研究了影响消费者对烤杂种榛子 ( C. americana × C. avellana ) 香气喜好的挥发性化合物。通过正交偏最小二乘法对 10 个烤杂榛子样品的化学成分与消费者香气喜好评分进行建模，具有良好的拟合度和预测性能（ R 2 ≥ 0.92， Q 2 ≥ 0.82，RMSE CV = 0.2）。与喜好呈正相关的排名靠前的预测因子分别包括针对目标方法和非目标方法的 12 种香气化合物和 4 种分析挥发物。添加 12 种预测气味剂的榛子样品的感官重组测试受到消费者的青睐（ p < 0.001，Δ 香气喜好 = 2.2，9 分制），并且与对照相比，感觉更具有烘烤味、坚果味和甜味（ p < 0.05)。添加低于阈值水平的 4 种预测挥发物也是首选 ( p = 0.02)，并且与对照相比，其泥土味和蘑菇味较少 ( p < 0.05)。
更新日期：2024-09-11
中文翻译：
鉴定有助于消费者喜爱烤美欧杂交榛子香气的化合物
美洲榛子 ( Corylus americana ) 和欧洲榛子 ( Corylus avellana ) 之间的新种间杂交榛子正在开发中，以支持美国中西部地区的商业产业。在本研究中，通过靶向和非靶向 GC/MS 风味组学研究了影响消费者对烤杂种榛子 ( C. americana × C. avellana ) 香气喜好的挥发性化合物。通过正交偏最小二乘法对 10 个烤杂榛子样品的化学成分与消费者香气喜好评分进行建模，具有良好的拟合度和预测性能（ R 2 ≥ 0.92， Q 2 ≥ 0.82，RMSE CV = 0.2）。与喜好呈正相关的排名靠前的预测因子分别包括针对目标方法和非目标方法的 12 种香气化合物和 4 种分析挥发物。添加 12 种预测气味剂的榛子样品的感官重组测试受到消费者的青睐（ p < 0.001，Δ 香气喜好 = 2.2，9 分制），并且与对照相比，感觉更具有烘烤味、坚果味和甜味（ p < 0.05)。添加低于阈值水平的 4 种预测挥发物也是首选 ( p = 0.02)，并且与对照相比，其泥土味和蘑菇味较少 ( p < 0.05)。
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