In order to characterize the influence of nut composition on quality, seventeen cultivars grown in Viterbo were analysed in 2000-2001. Quantitative and qualitative determinations of sugars, organic acids, lipids and vitamins were carried out. Total polyphenols in the pellicle and in the seed were measured. The sensory profiles of six cultivars (‘Tonda Gentile delle Langhe’, ‘Tonda di Giffoni’, ‘Tonda Gentile Romana’, ‘Mortarella’, ‘Nocchione’ and ‘Tombul’) were examined. Fatty acid composition and level of tocopherolic and non tocopherolic antioxidant confirmed the nutritional and dietetic value of the nuts. Polyphenols were mainly concentrated in the perisperm. Sensory analysis was able to reveal varietal differences for attributes related to taste and flavour. A positive relationship between sweetness scores and sugar concentration was observed.
Kernel quality and composition of hazelnut (Corylus avellana L.) cultivars / Bignami, Cristina; Bertazza, G; Cristofori, V; Troso, D.. - In: ACTA HORTICULTURAE. - ISSN 0567-7572. - STAMPA. - 686:686(2005), pp. 477-484. (Intervento presentato al convegno VI International Congress on Hazelnut tenutosi a Tarragona-Reus, Spain nel 18 June 2004) [10.17660/ActaHortic.2005.686.65].
Kernel quality and composition of hazelnut (Corylus avellana L.) cultivars
BIGNAMI, Cristina;
2005
Abstract
In order to characterize the influence of nut composition on quality, seventeen cultivars grown in Viterbo were analysed in 2000-2001. Quantitative and qualitative determinations of sugars, organic acids, lipids and vitamins were carried out. Total polyphenols in the pellicle and in the seed were measured. The sensory profiles of six cultivars (‘Tonda Gentile delle Langhe’, ‘Tonda di Giffoni’, ‘Tonda Gentile Romana’, ‘Mortarella’, ‘Nocchione’ and ‘Tombul’) were examined. Fatty acid composition and level of tocopherolic and non tocopherolic antioxidant confirmed the nutritional and dietetic value of the nuts. Polyphenols were mainly concentrated in the perisperm. Sensory analysis was able to reveal varietal differences for attributes related to taste and flavour. A positive relationship between sweetness scores and sugar concentration was observed.
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