Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.)
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Pistachio nut flavor, Volatile compounds of pistachio nuts, Flavor profile analysis of pistachio nuts
Kaynak
International Journal of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
14
Sayı
2
