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 α-pinene (15.53-48.57%), α-terpinolene (1.66-23.06%), limonene (3.15-30.04%), and β-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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The aroma impact volatiles of twenty-four pine honey samples produced in Marmaris, Datc¸a and Fethiye regions of Turkey were evaluated by solid phase micro extraction ⁄ gas chromatography ⁄ mass spectrometry (MS) technique and the results were evaluated by using the analysis of variance and Duncan tests. A total of eight common volatiles nonanal, nonanol, decanal, octanal, 16-oxosalutaridine, dodecanal, nonadecane and pentadecane were detected in three regions. The total area of the common volatiles were 73.01%, 78.10% and 73.91% in Marmaris, Datc¸a, and Fethiye regions, respectively. There were not significant differences (P < 0.05) between the common volatiles detected in pine honey samples from three different regions. The major contributers to the pine honey aroma seems to be nonanal (aldehyde, citrus, fatty, floral, green, piny), nonanol (green, sweet, oily), decanal (soap, orange peel, tallow), and octanal (fat, soap, lemon, green). Nonanal seems to be the principal volatile component in all samples having average values of 46.82% in Marmaris, 51.67% in Datc¸a and 48.63% in Fethiye regions.

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