"RIV/60461373:22330/13:43896534!RIV14-MZE-22330___" . . . . "[3F614BFA3E46]" . . . . "74953" . "RIV/60461373:22330/13:43896534" . "Rajchl, Ale\u0161" . . "\u010C\u00ED\u017Ekov\u00E1, Helena" . . . . "A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methylhept- 2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts, using SPME-GC/MS. Based on the filbertone concentration it is possible to determine hazelnut paste content in hazelnut spreads." . "31" . . . "Vold\u0159ich, Michal" . "allergens; quality; authenticity; volatile components; 5-methylhept-2-en-4-one; Corylus avellana L."@en . . . "7"^^ . . . . "4"^^ . "Filbertone as the Marker for the Assessment of Hazelnut Spread Quality"@en . "Filbertone as the Marker for the Assessment of Hazelnut Spread Quality" . "P(QI91B283), Z(MSM6046137305)" . . . "000315179500012" . "Filbertone as the Marker for the Assessment of Hazelnut Spread Quality" . "4"^^ . . . "1212-1800" . "22330" . "Czech Journal of Food Sciences" . "A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methylhept- 2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts, using SPME-GC/MS. Based on the filbertone concentration it is possible to determine hazelnut paste content in hazelnut spreads."@en . . . "Filbertone as the Marker for the Assessment of Hazelnut Spread Quality"@en . . "1" . "CZ - \u010Cesk\u00E1 republika" . "\u0160nebergrov\u00E1, Jitka" .