Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.

What compounds are responsible for nutty, roasted almond or roasted hazelnut aromas?

April 26, 2017Almond aromas compounds hazelnut Nutty responsible roasted

0

Posted

What compounds are responsible for nutty, roasted almond or roasted hazelnut aromas?

1 Answer

0

Posted

The combined sensory effect of known wine or oak volatiles, such as diacetyl (fatty, butter), free fatty acids (fatty, rancid), furfural and 5-methylfurfural (caramelized tones) may be at least partly responsible for the occurrence of such aromas.