Characterization of hazelnut volatilome evolution during roasting by PTR-ToF-MS, GC-IMS, GC-MS and advanced data mining methods

This study focuses on the comprehensive characterization of the volatilome of hazelnuts, particularly during the roasting process, using a combination of rapid and conventional analytical techniques. The hazelnuts, sourced from different geographical origins, underwent roasting, and the resulting paste samples were analyzed for volatile organic compound (VOC) profiles. The analytical methods employed include PTR-ToF-MS, GC-IMS, and GC-MS. The study highlights the effectiveness of a combined analytical approach for volatilome characterization and the use of rapid tools with automated data processing.