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

研究成果: Contribution to journalArticle査読

33 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)2044-2047
ページ数4
ジャーナルJournal of Agricultural and Food Chemistry
47
5
DOI
出版ステータス出版済み - 5 1999

All Science Journal Classification (ASJC) codes

  • 化学 (全般)
  • 農業および生物科学(全般)

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