Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of Siirt, Uzun and Kirmizi grown in Turkey: Effect of traditional and industrial in-shell roasting
[ N/A ]
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to compare pistachio (Pistacia vera L.) kernel volatile compounds (VCs) of Siirt, Uzun and Kirmizi cultivars grown in Turkey, and also to determine the effects of traditional and industrial in-shell roasting. The VCs were analyzed by using solid phase microextraction and gas chromatography-mass spectrometry. Regardless of cultivar, a total of 36, 55, and 65 VCs were identified in raw, industrial and traditional roasted pistachios, respectively. Limonene was the major terpene and the most important volatile compound in Siirt and alpha-pinene in raw Kirmizi and Uzun but alpha-terpinolene in their roasted counterparts. The heterocyclic and phenolic compounds reached a maximum in all three cultivars in traditional roasting compared to industrial roasting. Discriminant analysis based on volatile compounds classified the pistachios according to the roasting methods rather than cultivars. Kirmizi may be the most promising cultivar for traditional roasting regarding its highest pyrazine content. Practical Applications The main object of the present study was to determine and compare volatile compounds (VCs) in three different pistachio (Pistacia vera L.) cultivars (Siirt, Uzun and Kirmizi) that are raw (not roasted), industrial and traditional roasted in-shell. They are the main cultivars grown in Turkey. VCs from kernels were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry. VC profile and its abundance were dependent on both roasting methods and cultivar. Pyrrole, pyrazine and furan compounds were emerged by the roasting process. Pyrroles were higher than pyrazines in industrial roasting, with exception of Kirmizi but pyrazines were the highest heterocyclic compounds in traditional one, even being the dominant VC group in Siirt and Kirmizi. Roasting process was a crucial factor for pyrazines, pyrroles, furans, phenolic compounds and also terpenes in Siirt, Uzun and Kirmizi pistachios. Kirmizi may be the most promising cultivar for traditional roasting regarding its highest pyrazine content.
Açıklama
Anahtar Kelimeler
Sensory Properties, Profiles, Nut, Almonds, Color
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
45
Sayı
2
