Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.)

Autor: Perihan Kendirci, Tomris Altug Onogur
Přispěvatelé: Ege Üniversitesi
Rok vydání: 2011
Předmět:
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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