Zur Bildung primärer Alkohole und niederer Carbonsäuren in rohen Haselnüssen während der Lagerung

During storage of green hazelnuts primary alcohols and carboxylic acids of the chain length C5-C8 are formed. These compounds are secondary products of the autoxidation of the oil in the nuts. The formation of the primary alcohols is caused by endogenous enzymes of the nuts. The speed of the formation depends on the origin of the hazelnuts, storage temperature and time. Similar reactions can also be found in other nut types.