Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 2, Pages 319-330Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910903177830
Keywords
Pistachio nut flavor; Volatile compounds of pistachio nuts; Flavor profile analysis of pistachio nuts
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Funding
- EBILTEM (E.U. Scientific Research and Technology Center)
- AROMSA Ltd.
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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.
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