Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv

Dario Donno, Gabriele L. Beccaro, Gabriella M. Mellano, Sara Di Prima, Massimiliano Cavicchioli, Alessandro K. Cerutti and Giancarlo Bounous
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Dario Donno: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Gabriele L. Beccaro: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Gabriella M. Mellano: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Sara Di Prima: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Massimiliano Cavicchioli: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Alessandro K. Cerutti: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Giancarlo Bounous: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy

Czech Journal of Food Sciences, 2013, vol. 31, issue 4, 390-400

Abstract: The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scan-marker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures were compared: the samples roasted at lower temperature showed lighter colour; the hue values were higher in the roasted chopped nuts, while the chroma was higher in the paste samples. For both paste and chopped kernels a larger range of values was found in comparison with the results given by the colorimeter. As for the sensory analysis, we found that "hazelnut odour" varied significantly among the samples: this descriptor is able to significantly differentiate between different samples. Our study showed that the modulation temperature is a very important parameter with a strong influence on the characteristic roasted flavour and colour of the product.

Keywords: qualitative assessment; hazelnut paste; chopped kernels; colorimeter; panel test (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:390-2012-cjfs

DOI: 10.17221/390/2012-CJFS

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