Identification of odour-active compounds in a paste of roasted hazelnut from Piedmont Tonda Gentile Trilobata

Application of gas chromatography-olfactometry on the volatiles isolated from roasted Tonda Gentile Trilobata (TGT) hazelnut paste by means of solvent extraction and solid phase extraction revealed 129 odour-active areas. Besides known hazelnut odorants, 24 components have been identified for the first time as odour-active compounds in roasted hazelnuts, namely 3-methylbutyl acetate, ethyl hexanoate, methyl phenylacetate, 3-methyl-2,4-nonandione, α-phellandrene, isoeugenol, 2-vinyl-3,5-dimethylpyrazine, 2-acetyl-2-thiazoline, 3-methyl-2-buten-1-thiol, 3-mercapto-3-methylbutyl formate, methyl-3-(methylthio)furan, furfuryl methyl sulphide, δ-nonalactone, γ-decalactone, δ-decalactone, massoia lactone, γ-dodecalactone, δ-dodecalactone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-2-methylpyran-4-one, methyl cyclopentenolone, 2-aminoacetophenone, 3- and/or 4-ethylphenol and 3-methylindole.