Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS

Göğüş, Fahrettin; Özel, Mustafa Z.; Koçak, Derya; Hamilton, Jacqueline F.; Lewis, Alastair C.

doi:10.1016/j.foodchem.2011.05.003

Cited by 47 publications

(37 citation statements)

References 19 publications

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“…For instance, Gogus et al . () reported that the concentration of limonene in fresh fruits of Pistacia terebinthus was 5.54% and at the end of the roasting process (20 and 25 min at 200 °C) was 6.29% and 5.56%, respectively. However, it must be mentioned that the opposite behaviour was described for α‐pinene.…”

Section: Resultsmentioning

confidence: 97%

Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

Hojjati

Calín-Sánchez

Razavi

2012

Int J of Food Sci Tech

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Summary Pistachios have been roasted following the Iranian traditional method (soaking in salty water, drying and roasting at 135 °C). Three Iranian pistachio cultivars (Ahmad Aghaei, Akbari and Kaleghouchi) were compared for their volatile compositions, colour and odour intensity. Lightness decreased in the course of roasting, which resulted from Maillard reaction. Raw pistachios had lower concentrations of most volatiles than roasted. A total of twenty‐six compounds were detected in roasted pistachios; these included aldehydes, terpenes, alcohols and only two pyrazines and one furan. These mixtures of volatiles implied that the Iranian roasting system is very soft, and samples retained most of the vegetable notes from fresh pistachios and some roasted notes were generated as well (from 2‐ethyl‐5‐methylpyrazine and 2,6‐dimethyl‐3‐ethylpyrazine). Sample from cultivar Akbari presented higher odour intensity than those by the other two cultivars, due mainly to higher concentrations of pyrazines developed during the roasting step.

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Section: Resultsmentioning

confidence: 97%

Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

Hojjati

Calín-Sánchez

Razavi

2012

Int J of Food Sci Tech

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“…To the best of our knowledge, no natural occurrence was yet reported for the target derivatives formed from hydrogen sulphide, ethanethiol, and propane-1-thiol. However, 4-(methylsulphanyl)butan-2-one, the target derivative formed from methanethiol and 3-buten-2-one, has been reported in some foods, such as mushrooms [46] and roasted pistachios [47], after thermal treatment. Results of the blanks clearly showed that none of the four derivatives were naturally present in relevant amounts in durian pulp.…”

Section: Concentrations Of Hydrogen Sulphide Methanethiol Ethanethimentioning

confidence: 99%

Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

Schieberle

Steinhaus

2016

Eur Food Res Technol

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“…Most of the papers are devoted to the resin of P. lentiscus that is known as mastic. In addition to their therapeutic effects, Pistacia species are used in food industry, for example, consumption of pistachio ( P. vera ) nut as food additive [4], P. terebinthus fruit as snack food or in making coffee-like drink [5, 6], and the anthocyanin composition of P. lentiscus fruit as food colorants [7]. …”

Section: Introductionmentioning

confidence: 99%

Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): A Review of Their Traditional Uses, Phytochemistry, and Pharmacology

Bozorgi

Memariani

Mobli

et al. 2013

The Scientific World Journal

260

179

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Pistacia, a genus of flowering plants from the family Anacardiaceae, contains about twenty species, among them five are more popular including P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus. Different parts of these species have been used in traditional medicine for various purposes like tonic, aphrodisiac, antiseptic, antihypertensive and management of dental, gastrointestinal, liver, urinary tract, and respiratory tract disorders. Scientific findings also revealed the wide pharmacological activities from various parts of these species, such as antioxidant, antimicrobial, antiviral, anticholinesterase, anti-inflammatory, antinociceptive, antidiabetic, antitumor, antihyperlipidemic, antiatherosclerotic, and hepatoprotective activities and also their beneficial effects in gastrointestinal disorders. Various types of phytochemical constituents like terpenoids, phenolic compounds, fatty acids, and sterols have also been isolated and identified from different parts of Pistacia species. The present review summarizes comprehensive information concerning ethnomedicinal uses, phytochemistry, and pharmacological activities of the five mentioned Pistacia species.

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Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS

Cited by 47 publications

References 19 publications

Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): A Review of Their Traditional Uses, Phytochemistry, and Pharmacology

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