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Food Chem

Title:		Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils
Author(s):		Ojeda-Amador RM; Fregapane G; Salvador MD;
Address:		"Departamento de Tecnologia de Alimentos, Facultad de Ciencias Quimicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: rosamaria.ojeda@alu.uclm.es. Departamento de Tecnologia de Alimentos, Facultad de Ciencias Quimicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: giuseppe.fregapane@uclm.es. Departamento de Tecnologia de Alimentos, Facultad de Ciencias Quimicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: amparo.salvador@uclm.es"
Journal Title:		Food Chem
Year:		2020
Volume:		20191212
Issue:
Page Number:		125957 -
DOI:		10.1016/j.foodchem.2019.125957
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The main aim of this work was to characterize the volatile profile of virgin pistachio oils produced from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana and Sirora), under different technological conditions (temperature, roasting, use of whole nuts, screw speed and nozzle diameter), and compare it with those of commercial pistachio oils. Terpenes (15.57-41.05 mg/kg), accounting for ~97% of total volatiles, were associated with appreciated sensory properties, with alpha-pinene as the main volatile (14.47-37.09 mg/kg). Other terpene compounds such as limonene (0.11-3.58 mg/kg), terpinolene (0.00-1.61 mg/kg), beta-pinene (0.12-1.20 mg/kg) and alpha-terpineol (0.00-1.17 mg/kg) were quantified at lower concentrations. Acids, alcohols, aldehydes, esters and hydrocarbons only summed to ~3% of the total volatile compounds. The volatiles content greatly depended on the pistachio cultivar employed. The influence of extraction conditions was also very relevant; in particular, terpenes doubled (28.38-53.84 mg/kg) using whole pistachios for oil extraction, also being incremented by mild processing conditions. On the contrary, higher temperature or roasting decreased the terpene content (~50-25% respectively), and pyrazines appeared (up to 3.12 mg/kg)"
Keywords:		Bicyclic Monoterpenes/analysis Cooking Cyclohexane Monoterpenes/analysis Hot Temperature Pistacia/*chemistry/classification/growth & development Plant Oils/*chemistry Seeds/chemistry Volatile Organic Compounds/*chemistry Cultivars Roasting Technological c;
Notes:		"MedlineOjeda-Amador, Rosa M Fregapane, Giuseppe Salvador, Maria Desamparados eng Comparative Study England 2019/12/22 Food Chem. 2020 May 1; 311:125957. doi: 10.1016/j.foodchem.2019.125957. Epub 2019 Dec 12"