This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the formation of Maillard reaction and sugar degradation products, namely dicarbonyl compounds, 5-hydroxymethylfurfural, N-ε-fructosyllysine, and N-ε-carboxymethyllysine in Tombul and Levant hazelnuts. Roasting increased all dicarbonyl compounds significantly (p < 0.05). The concentration of methylglyoxal was the highest while 1-deoxyglucosone was the lowest in roasted hazelnuts. 5-Hydroxymethylfurfural and N-ε-carboxymethyllysine also increased significantly (p < 0.05) with roasting while furosine decreased. Roasting changed the progress of the Maillard reaction from the early stage to the advanced stage. On the other hand, there were no significant changes (p > 0.05) in the concentration of Maillard reaction and sugar degradation products independent of the storage conditions or time and hazelnut variety, except for glyoxal, diacetyl, and 1-deoxyglucosone. Therefore, neither 5-hydroxymethylfurfural nor furosine is suggested as a storage marker of the Maillard reaction and sugar degradation.

中文翻译：

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焙烧和贮藏对美拉德反应和糖降解产品在榛子的形成（欧榛L.）

这项研究调查了烘烤（150°C 30分钟）和存储（在真空包装中分别在4°C，25°C和25°C下放置12个月）的效果，这些条件通常在工业和市场上应用，在Tombul和Levant榛子中形成美拉德反应和糖降解产物，即二羰基化合物，5-羟甲基糠醛，N - ε-果糖赖氨酸和N -ε-羧甲基赖氨酸。焙烧可显着增加所有二羰基化合物的含量（p <0.05）。在烤榛子中，甲基乙二醛的浓度最高，而1-脱氧葡萄糖苷的浓度最低。5-羟甲基糠醛和N -ε-羧甲基赖氨酸也显着增加（p<0.05）进行焙烧，而呋喃西林减少。焙烧使美拉德反应的进程从早期发展到了晚期。另一方面，除了乙二醛，二乙酰基和1-脱氧葡糖酮外，美拉德反应和糖降解产物的浓度与储存条件或时间和榛子种类无关，没有显着变化（p > 0.05）。因此，5-羟甲基糠醛和呋喃核糖均不建议作为美拉德反应和糖降解的存储标记。