Within the pattern of volatiles released by food products (volatilome), potent odorants are bio-active compounds that trigger aroma perception by activating a complex array of odor receptors (ORs) in the regio olfactoria. Their informative role is fundamental to select optimal post-harvest and storage conditions and preserve food sensory quality. This study addresses the volatile metabolome from high-quality hazelnuts (Corylus avellana L.) from the Ordu region (Turkey) and Tonda Romana from Italy, and investigates its evolution throughout the production chain (post-harvest, industrial storage, roasting) to find functional correlations between technological strategies and product quality. The volatile metabolome is analyzed by headspace solid-phase microextration combined with comprehensive two-dimensional gas chromatography and mass spectrometry. Dedicated pattern recognition, based on 2D data (targeted fingerprinting), is used to mine analytical outputs, while principal component analysis (PCA), Fisher ratio, hierarchical clustering, and analysis of variance are used to find decision makers among the most informative chemicals. Low-temperature drying (18–20 °C) has a decisive effect on quality; it correlates negatively with bacteria and mold metabolic activity, nut viability, and lipid oxidation products (2-methyl-1-propanol, 3-methyl-1-butanol, 2-ethyl-1-hexanol, 2-octanol, 1-octen-3-ol, hexanal, octanal and (E)-2-heptanal). Protective atmosphere storage (99% N₂–1% O₂) effectively limits lipid oxidation for 9–12 months after nut harvest. The combination of optimal drying and storage preserves the aroma potential; after roasting at different shelf-lives, key odorants responsible for malty and buttery (2- and 3-methylbutanal, 2,3-butanedione and 2,3-pentanedione), earthy (methylpyrazine, 2-ethyl-5-methyl pyrazine and 3-ethyl-2,5-dimethyl pyrazine) and caramel-like and musty notes (2,5-dimethyl-4-hydroxy-3(2H)-furanone - furaneol and acetyl pyrrole) show no significant variation.

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在食品（挥发性成分）释放的挥发物模式中，强力的气味物质是生物活性化合物，可通过激活区域嗅觉中的气味受体（OR）的复杂阵列来触发气味感知。它们的信息作用对于选择最佳的收获后和储存条件并保持食物的感官质量至关重要。这项研究解决了来自优质榛子（Corylus avellana）的挥发性代谢组L.）来自意大利的Ordu地区，意大利的Tonda Romana，并研究了整个生产链（收获后，工业仓储，烘烤）的演变过程，以发现技术策略与产品质量之间的功能相关性。通过顶空固相微萃取结合全面的二维气相色谱和质谱法分析挥发性代谢物组。基于2D数据（目标指纹）的专用模式识别用于挖掘分析输出，而主成分分析（PCA），Fisher比率，层次聚类和方差分析用于查找决策者在信息最丰富的化学品中。低温干燥（18–20°C）对质量起决定性作用。它与细菌和霉菌的代谢活性，坚果活力和脂质氧化产物（2-甲基-1-丙醇，3-甲基-1-丁醇，2-乙基-1-己醇，2-辛醇，1-辛烯- 3-ol，己醛，辛酸和（E）-2-庚醛）。保护性气体的储存（99％N ₂ –1％​​O ₂）可以在坚果收获后的9-12个月内有效地限制脂质氧化。最佳干燥和储存的结合保留了香气的潜力；在不同的货架期烘烤后，产生麦芽和黄油味的主要气味（2-和3-甲基丁醛，2,3-丁二酮和2,3-戊二酮），土质（甲基吡嗪，2-乙基-5-甲基吡嗪和3-乙基-2,5-二甲基吡嗪）和焦糖状和霉味（2,5-二甲基-4-羟基-3（2H）-呋喃酮-呋喃醇和乙酰吡咯）无明显变化。

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