This study shows some preliminary results of the comparison of volatile components and sensory responses of Tonda Romana, Tonda di Giffoni and Mortarella cultivars. The experimental results indicate that the combined DSA/GCMS technique is suitable for qualitative and quantitative analyses of hazelnut volatiles, and to support the sensory attributes in order to define hazelnut quality.
Chemical composition and chiral evaluation of volatile compounds in Italian hazelnuts characterized by different sensory quality.
VOLPE, Daniela;ZADRA, Claudia;FARINELLI, Daniela
2008
Abstract
This study shows some preliminary results of the comparison of volatile components and sensory responses of Tonda Romana, Tonda di Giffoni and Mortarella cultivars. The experimental results indicate that the combined DSA/GCMS technique is suitable for qualitative and quantitative analyses of hazelnut volatiles, and to support the sensory attributes in order to define hazelnut quality.File in questo prodotto:
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