Scholarlink

<p>This study provides the first comprehensive characterization of the aroma profiles of acorn kernels and shells collected from three native Tunisian <i>Quercus</i> L. species; <i>Q. suber</i> L. (Qsk, Qss), <i>Q. canariensis Q. canariensis</i> Willd. (Qck, Qcs), and <i>Q. ilex</i> L. (Qik, Qis). Volatile organic compounds (VOCs) were extracted from&#xa0;the two parts of acorns using headspace Solid-Phase Microextraction (HS-SPME) and identified by Gas Chromatography-Mass Spectrometry (GC/MS).&#xa0;A total of 67&#xa0;compounds (93.4–99.5% of the total composition) were identified. Principal Component&#xa0;Analysis (PCA) and&#xa0;Hierarchical Cluster Analysis (HCA) performed on the 28 main VOCs (relative content exceeding 3%) classified the compounds into three groups, each defining a <i>Quercus</i> species. Group 1 comprises 13 major volatiles that characterize the aroma of <i>Q. suber</i> acorns. These compounds clearly distinguish shell- and kernel-associated volatiles, six of which are species-specific. Key volatiles include acetic acid and <i>(E)</i>-geranyl acetone in Qss, and 2,3-butanediol, acetoin and ethyl acetate in Qsk. Group 2 consists of six volatiles characterizing <i>Q. canariensis</i>, with nonanal and α-copaene dominating Qcs, limonene in Qck, and 3-methyl-1-heptanol exclusive to Qck. Group 3 is defined by nine VOCs that strongly contribute to the aroma of <i>Q. ilex</i> acorns, notably decanal and hexanal in Qik, and three specific compounds; β-bourbonene (Qis), nonanoic acid (Qis, Qik), and phenylethyl alcohol (Qik)<i>.</i> This systematic characterization highlights acorn kernels and shells as rich sources of natural aromas and bioactive volatiles. The distinctive signatures of each species could support chemotaxonomic studies and offer valorisation potential of acorns flour in the agri-food industry as additives, flavourings, or nutraceuticals. Further investigations are required to evaluate sensory properties, safety, efficacy, and regulatory status.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Interspecific Variation in the Volatile Profiles of Acorn Kernels and Shells from Three Tunisian Quercus L. Species

  • 期刊论文

  • 发表日期：

    2026年3月21日

查看全文
  • Abir Haddada,
  • Wissal Saadellaoui,
  • Afifa Zardi-Bergaoui,
  • Roberta Ascrizzi,
  • Guido Flamini,
  • Naouel Klibi,
  • Hédia Hannachi,
  • Fethia Harzallah-Skhiri,
  • Sondes Stambouli-Essassi

摘要

This study provides the first comprehensive characterization of the aroma profiles of acorn kernels and shells collected from three native Tunisian Quercus L. species; Q. suber L. (Qsk, Qss), Q. canariensis Q. canariensis Willd. (Qck, Qcs), and Q. ilex L. (Qik, Qis). Volatile organic compounds (VOCs) were extracted from the two parts of acorns using headspace Solid-Phase Microextraction (HS-SPME) and identified by Gas Chromatography-Mass Spectrometry (GC/MS). A total of 67 compounds (93.4–99.5% of the total composition) were identified. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) performed on the 28 main VOCs (relative content exceeding 3%) classified the compounds into three groups, each defining a Quercus species. Group 1 comprises 13 major volatiles that characterize the aroma of Q. suber acorns. These compounds clearly distinguish shell- and kernel-associated volatiles, six of which are species-specific. Key volatiles include acetic acid and (E)-geranyl acetone in Qss, and 2,3-butanediol, acetoin and ethyl acetate in Qsk. Group 2 consists of six volatiles characterizing Q. canariensis, with nonanal and α-copaene dominating Qcs, limonene in Qck, and 3-methyl-1-heptanol exclusive to Qck. Group 3 is defined by nine VOCs that strongly contribute to the aroma of Q. ilex acorns, notably decanal and hexanal in Qik, and three specific compounds; β-bourbonene (Qis), nonanoic acid (Qis, Qik), and phenylethyl alcohol (Qik). This systematic characterization highlights acorn kernels and shells as rich sources of natural aromas and bioactive volatiles. The distinctive signatures of each species could support chemotaxonomic studies and offer valorisation potential of acorns flour in the agri-food industry as additives, flavourings, or nutraceuticals. Further investigations are required to evaluate sensory properties, safety, efficacy, and regulatory status.

Graphical Abstract