Hazelnut roasted

Commercial products usually do not pose health threats to their consumers. However, botulism cases acquired after consumption of commercially prepared canned foods have been reported. In the U.S., 62 outbreaks occurred in the years 1899 to 1973 (Lynt et al., 1975). Only 7% of outbreaks reported between 1950 and 1996 were linked to commercially processed foods (Centers for Disease Control and Prevention, 1998). The implicated foodstuffs included chopped garlic in soy oil stored in glass bottles at room temperature (Louis et al., 1988), sliced roasted eggplant in oil, yogurt with hazelnuts, stuffed lotus rhizome, bottled caviar, and canned peanuts (Chou et al., 1988 D Argenio et al., 1995). 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

F Roasted hazelnuts O Very similar to 2,3-dimethyl- O 1800 ppb/water 35... 

F Nutty, roasted, meaty O Hazelnut, steak, meat, liver, green vegetables, "Buccu" leaf and black currant F Nuts, meat, steak... 

Hansen, K.S., Ballmer-Weber, B.K., Ltittkopf, D. et al. 2003. Roasted hazelnuts-allergenic activity evaluated by double-blind, placebo-controlled food challenge. Allergy 58 132-138. 

Ara h 8 has a low resistance to roasting but is not fully inactivated by heat. Such partial thermal resistance was shown also for other food allergens that are homo-logues to Bet v 1, e.g., for Cor a 1 from hazelnut or Gly m 4 from soybean (Vieths et al. 2002, Mittag et al. 2004b). 

In the case of enriched massive chocolate products the enriching ingredients (e.g. roasted hazelnuts, raisins, etc.) are added to the tempered chocolate paste or metered into the moulds before chocolate is deposited. 

Methyl-(E)-2-hepten-3-one (filbertone) has been identified as character impact odorant of roasted hazelnuts [90-92]. Its odour threshold is extremely low 5 ng/kg (water as solvent). 

Ozdemir and Devres (2000) Hazelnuts Whole roasted kernel and ground roasted powder NM Direct onto kernel NM NM NM H(3) L, a, b... 

OZDEMIR, M. and devres, o. (2000) Kinetics of colom changes of hazelnuts during roasting. Journal of Food Engineering, 44, 31-38. 

Methylpyridine has an astringent, hazelnut, basic taste in a neutral soluble coffee beverage, at a concentration of 6 ppm (Winter et al., 1977c). It is also described as having a roasted popcorn aroma (Vernin, 1979). 

It is characterized by a popcorn (Ohloff and Flament 1978), bready (Tressl, 1979c), tobacco, and cracker-like odor. At a concentration of 1.2 ppm in a sugar syrup, it has a roasted, coffee-like flavor at 0.8 ppm in a soluble coffee beverage, it has also a roasted, hazelnut note (Winter et al., 1977c). It also... 

It imparts a roasted hazelnut-like taste at 20 ppm in a sugar syrup (Winter et al., 1975 g). 

Methylquinoxaline gives a burnt, roasted and hazelnut-like taste to a syrup sugar at a concentration of 10 ppm, and a toasted flavor to a neutral soluble coffee base at 2.7 ppm (Winter et al., 1975g). 

Products that possess pyrolytically formed flavors such as peeuiuts, hazelnuts, coffee, cocoa etc. all contaiin many classes of compounds responsible for the roasted nutty notes. 

With today s busy lifestyles, tree nuts are convenient, tasty, nutritious, and easy snack that contribute to a healthy lifestyle. They are typically consumed as whole nuts (either raw or roasted or salted) or used as ingredients in a variety of processed foods, especially in spreads, bakery, and confectionary products, among others. Tree nnt oils, in particular hazelnut oil, are also used for several purposes such as cooking, salad dressings, and flavoring ingredients, among others [3-6]. In addition, tree nut oils (particularly hazelnut oil) are also components of some skin moisturizers and cosmetic products [7]. 

Tree nuts are appreciated worldwide for their desirable flavor attributes and are used extensively in confectionary, bakery, culinary, and other food product apphcations. Consumption of tree nuts has grown in recent years due to reports on the health benefits of a diet rich in nuts and nut oils [1,2]. The world s most popular tree nut is the almond followed by the walnut and the hazelnut (filbert). Other economically important tree nuts include pecan, Brazil nut, cashew, chesttiut, pistachio, macadamia, and pine nut. Despite their economic importance and growing popularity, httle information is available regarding the characteristic flavor and aroma constituents of most tree nuts. In fact, there has been little addition to the published literature on the subject since Maga s 1991 overview on the volatiles in nuts [3]. Hazelnut is an exception and extensive studies have been conducted to identify the volatile components of both the raw and roasted forms of this nut. This chapter presents an overview of the literature on the flavor and volatile compounds in tree nuts and discusses their possible origins. 

Langourieux, S., Perren, R., and Escher, R, Infuence of processing parameters on the aroma of dry-roasted hazelnuts, in Frontiers of Flavour Science, Schieberle, P. and Engel, K.H., Eds., Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, Germany, 2000, pp. 527-581. 

Wickland, S.E., Johnston, J.J., and Stone, M.B., Evaluation of roasted and natural hazelnut volatiles by purge-and-trap/gas chromatography/mass spectrometry. Presented at the Institute of Food Technologists Annual Meeting and Food Expo, New Orleans, LA, June 23-27, 2001, Abstract 88B-17. 

Alasalvar, C., Shahidi, R, and Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 51, 5067-5072, 2003. 

---