Sensory and Nutritional Characteristics of Organic Italian Hazelnuts from the Lazio Region

Maria Teresa Frangipane (), Lara Costantini, Stefania Garzoli, Nicolò Merendino and Riccardo Massantini
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Maria Teresa Frangipane: Department for Innovation in Organical, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, Italy
Lara Costantini: Department of Ecological and Organical Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy
Stefania Garzoli: Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
Nicolò Merendino: Department of Ecological and Organical Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy
Riccardo Massantini: Department for Innovation in Organical, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, Italy

Agriculture, 2025, vol. 15, issue 12, 1-14

Abstract: Currently, there is an ever-increasing demand for organic food from consumers who are convinced that it is healthier and more nutritious. The purpose of our research was to carry out an evaluation of the nutritional and sensory characteristics of organic and conventional hazelnuts of Tonda Gentile Romana cv. To this end, volatile composition, total phenolics, antioxidant capacity, and sensory profile of organic and conventional hazelnuts were identified. In comparison to conventional hazelnuts, organic hazelnuts had a greater amount of total phenols and antioxidants. Furthermore, organic hazelnuts had a different sensory profile, with more crunchiness (6.722 vs. 4.056 for raw and 8.389 vs. 4.667 for roasted) and sweetness (7.667 vs. 4.867 for raw and 7.089 vs. 3.889 for roasted), accompanied by distinct hazelnut, almond, walnut, popcorn, coffee, and roasty notes, present in much higher amounts than conventional hazelnuts. One of our key findings is that organic hazelnuts have a higher nutritional value due to their higher antioxidant capacity. Promoting organic hazelnuts helps to encourage consumers to use these products, which have a high nutritional value, thus contributing to public health.

Keywords: qualitative characteristics; sensorial analysis; volatiles; Corylus avellana L. (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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