Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.)
Autor: | Perihan Kendirci, Tomris Altug Onogur |
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Přispěvatelé: | Ege Üniversitesi |
Rok vydání: | 2011 |
Předmět: |
Limonene
Astringent Pistacia biology Volatile compounds of pistachio nuts Apricot kernel biology.organism_classification Pistachio nut flavor chemistry.chemical_compound chemistry Flavor profile analysis of pistachio nuts Profile analysis Gas chromatography Food science Pistachio Nuts Flavor Food Science |
Zdroj: | International Journal of Food Properties. 14:319-330 |
ISSN: | 1532-2386 1094-2912 |
DOI: | 10.1080/10942910903177830 |
Popis: | WOS: 000287740300007 Volatile compounds and flavor characteristics of Uzun, Kirmizi, Halebi, Siirt ve Ohadi varieties of fresh pistachio nuts cultivated in the Pistachionut Research Institute located in Gaziantep, Turkey were investigated by using Solid Phase Micro Extraction/Gas Chromatography/Mass Spectroscopy (SPME/GC/MS) and sensory flavor profile analysis techniques. Major volatile compounds of the fresh pistachio nuts were detected as -pinene (15.53-48.57%), -terpinolene (1.66-23.06%), limonene (3.15-30.04%), and -myrcene (3.50-8.95%), respectively. Sensory flavor profile analysis (FPA) techniques demonstrated the common descriptors for fresh pistachio nuts as fresh hazelnut, fresh walnut, fresh apricot kernel, pine, wet wood, green, sour, sweet, bitter, astringent, milky, and oily. EBILTEM (E.U. Scientific Research and Technology Center)Ege University; AROMSA Ltd. The authors especially thank to EBILTEM (E.U. Scientific Research and Technology Center) and AROMSA Ltd. for the financial support provided and to the panelists from Ege University, Food Engineering Department, for participating in this study. |
Databáze: | OpenAIRE |
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