| Title: | Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera) |
| Author(s): | Sonmezdag AS; Kelebek H; Selli S; |
| Address: | "Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, University of Gaziantep, Gaziantep, Turkey. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling processes, namely wet, wet-dry, dry-dry and brine, were applied. In addition, solvent-assisted flavor evaporation (SAFE), simultaneous distillation/extraction (SDE) and purge and trap (P&T) extraction methods were also tested to obtain the best representative aroma extract. RESULTS: The results revealed that the dry-dry hulling method was the most prominent according to the aroma and aroma-active compounds, and this was especially the case with terpene compounds. The method increased the content of terpenes, pyrazines and total aroma compounds. By application of aroma extract dilution analysis (AEDA), a total of 18 compounds were detected, of which 11 were identified for the first time in the fruit of pistachio. 2,3-Dimethylpyrazine, trimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine were the compounds that had the highest flavour dilution factors. CONCLUSION: In general, the results of the present research indicated that the hulling method highly affected the overall aroma structure of pistachios. The dry-dry hulling method is therefore suggested to manufacturers to obtain better pistachios with rich and high-quality aroma. (c) 2019 Society of Chemical Industry" |
| Keywords: | Flavoring Agents/*chemistry Food Handling/instrumentation/*methods Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Pistacia/*chemistry Volatile Organic Compounds/*chemistry extraction methods key odorants pistachio process volatile; |
| Notes: | "MedlineSonmezdag, Ahmet Salih Kelebek, Hasim Selli, Serkan eng ZF2013D33/Cukurova University Research Fund/ Evaluation Study England 2019/03/29 J Sci Food Agric. 2019 Aug 15; 99(10):4702-4711. doi: 10.1002/jsfa.9711. Epub 2019 May 7" |
