期刊
FOOD CHEMISTRY
卷 240, 期 -, 页码 24-31出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.086
关键词
Pistachio oil; Volatile compounds; Aroma-active compounds; Phenolic compounds; GC-MS-O; LC-ESI-MS/MS
资金
- Cukurova University Research Found [FBA-2016-5992]
Volatile, aroma-active, and phenolic compounds of pistachio oil obtained from cv. Uzun were investigated in the current study. To obtain a representative aromatic extract, three of the most widely used extraction methods were compared using a representative test; the solvent-assisted flavour extraction (SAFE) aromatic extract from pistachio oil was found to be the most representative. A total of 50 aroma compounds were determined in pistachio oil and it was found that terpenes, aldehydes, and alcohols were the most abundant volatile compounds. Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the extract of pistachio oil. In the phenolic fraction obtained by the LC-ESI-MS/MS method, a total of 12 phenolic compounds was found in the pistachio oil, of which seven compounds were reported for the first time. Eriodictyol-7-O-glucoside and protocatechuic acid were the most dominant phenolic compounds. (C) 2017 Elsevier Ltd. All rights reserved.
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