Comparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridKesen, Songul/0000-0003-0587-1721
dc.contributor.authorKesen, Songul
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:25Z
dc.date.available2025-01-06T17:36:25Z
dc.date.issued2022
dc.description.abstractHazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, aroma-active, and phenolic compounds of the crude and refined hazelnut oils by using gas chromatography-mass spectrometry (GC-MS), GC-MS-olfactometry (GC-MS-O), and liquid chromatography-mass spectrometry (LC-MS/MS). The antioxidant capacities were also determined by DPPH and ABTS methods. Results showed that terpenes and aldehydes constituted a significant portion of the aroma profile. Refining process dramatically reduced the numbers (from 63 to 25) and amounts of aroma compounds (from 36,769 to 4461 mu g/kg). Similarly, the numbers of aroma-active compounds were reduced from 22 to 8 by the refining process. Their flavor dilution factors ranged from 2 to 1024 for crude oil and from 2 to 32 in the refined oil. As of the phenolics, five and two compounds were quantified in the crude and refined oil samples, respectively. In sum, the refining process had a considerable adverse effect on the aroma, aroma-active, and phenolic constituents of the hazelnut oil; hence, the refining process has to be planned with minimal negative effect on its organoleptic properties.
dc.description.sponsorshipScientific Research Project Unit of Cukurova University [FBA-2014-2710]
dc.description.sponsorshipScientific Research Project Unit of Cukurova University, Grant/Award Number: FBA-2014-2710
dc.identifier.doi10.1002/aocs.12568
dc.identifier.endpage275
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85121450815
dc.identifier.scopusqualityQ2
dc.identifier.startpage265
dc.identifier.urihttps://doi.org/10.1002/aocs.12568
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1874
dc.identifier.volume99
dc.identifier.wosWOS:000734133900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectaroma
dc.subjectcrude
dc.subjecthazelnut oil
dc.subjectphenolic
dc.subjectrefined
dc.titleComparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils
dc.typeArticle

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