Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: Application to hazelnut oils and hazelnuts

P. Pfnuer, Toshiro Matsui, W. Grosch, H. Guth, T. Hofmann, P. Schieberle

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Abstract

A stable isotope dilution assay was developed for the quantitation of the hazelnut odorant 5-methyl-(E)-2-hepten-4-one by mass chromatography using synthesized [2H]2-5-methyl-(E)-2-hepten-4-one as the internal standard. Application of the method on two batches of commercial hazelnut oils, processed from either roasted or unroasted nuts, revealed 6.4 μg 5-methyl- (E)-2-hepten-4-one per kg of unroasted oil whereas 315.8 μg per kg was determined in the roasted nut oil. The about 50-fold higher amount of 5- methyl-(E)-2-hepten-4-one in roasted hazelnut oil suggested the necessity of a thermal treatment to generate the flavor compound. Pan frying of raw hazelnuts (9 to 15 min) or boiling of the crushed nut material for 1 h in water led to an increase of 5-methyl-(E)-2-hepten-4-one by factors of 600 and 800, respectively, thereby corroborating that the major part of the nut flavorant is formed during heat treatment from a yet unknown precursor in hazelnuts.

Original languageEnglish
Pages (from-to)2044-2047
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number5
DOIs
Publication statusPublished - May 1 1999

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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