Analysis of Hazelnuts (Corylus avellana L.) Stored for Extended Periods by 1H NMR Spectroscopy Monitoring Storage-Induced Changes in the Polar and Nonpolar Metabolome

Storage is a critical step in the post-harvest processing of hazelnuts, as it can lead to mold, rancidity, and off-flavor. However, there is a lack of analytical methods to detect improper or extended storage. To comprehensively investigate the effects of hazelnut storage, samples were stored under five different conditions for up to 18 months. Subsequently, the polar and nonpolar metabolome were analyzed by 1H NMR spectroscopy and chemometric approaches for classification as well as variable selection. Increases in hexanoic, octanoic, and nonanoic acid, all products of lipid oxidation and responsible for quality defects, were found across all conditions. Furthermore, the concentration of free long-chain fatty acids increased in samples stored at high temperatures. Harsh short-term storage resulted in an increase in fumaric and lactic acid, glucose, fructose, and choline and a decrease in acetic acid.

Automated summary

Storage of hazelnuts is critical to prevent mold, rancidity, and off-flavor, but there is a lack of analytical methods to detect improper or extended storage. In this study, hazelnut samples were stored under different conditions, and the metabolome was analyzed using 1H NMR spectroscopy. Increases in lipid oxidation products and free long-chain fatty acids were found, particularly in samples stored at high temperatures. Harsh short-term storage resulted in an increase in certain organic acids and sugars, and a decrease in acetic acid.