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.
D. Donno, G.L. Beccaro, M.G. Mellano, S. Di Prima, M. Cavicchioli, A.K. Cerutti, G. Bounoushttps://doi.org/10.17221/390/2012-CJFSCitation:Donno D., Beccaro G.L., Mellano M.G., Di Prima S., Cavicchioli M., Cerutti A.K., Bounous G. (2013): 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. Czech J. Food Sci., 31: 390-400.
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.
qualitative assessment; hazelnut paste; chopped kernels; colorimeter; panel test