Filbertone as the Marker for the Assessment of Hazelnut Spread Quality
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896534" target="_blank" >RIV/60461373:22330/13:43896534 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Filbertone as the Marker for the Assessment of Hazelnut Spread Quality
Original language description
A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methylhept- 2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts, using SPME-GC/MS. Based on the filbertone concentration it is possible to determine hazelnut paste content in hazelnut spreads.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
<a href="/en/project/QI91B283" target="_blank" >QI91B283: Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Volume of the periodical
31
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
81-87
UT code for WoS article
000315179500012
EID of the result in the Scopus database
—