Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic
and nutritional characteristics. The present work intended to analyse several physical and chemical
properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de
Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed
statistically significant differences between the varieties under study. The Gunslebert had more
elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed
to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe
was more resistant to fracture. Fat was the more representative component for all varieties and in
some cases the values of moisture and water activity were over the recommended amount ( 0.62).
Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation
stability. Moreover, discriminant analysis revealed that the variables more important to distinguish
the varieties were protein ( = 0.007) and water activity ( = 0.010). The results of this study help to
better understand the differences between some hazelnut varieties that are cultivated in Portugal,
which gives important hints for all players in the hazelnut sector.
This study was supported by the National Funds through the FCT-Foundation for Science and
Technology, I.P., within the scope of the projects Refª UIDB/00681/2020 and UID/AGR/00690/2019
