Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

Abstract

The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut’s hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio’s chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.

Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

“…The needle of the source of N2 and the cartridge were installed through the septum to purge and trap the aroma compounds. As adsorbent, 200 mg of Lichrolut EN resins from Merck was chosen as the most suitable material for aroma compounds retention according to the literature (Rodriguez-Bencomo et al 2015). The temperature of the vial sample was controlled by a thermostated.…”

Elucidation of hulling‐induced changes in the aroma and aroma‐active compounds of cv. Uzun pistachio (Pistacia vera)

“…Pistachio processing includes various steps: harvesting, sorting, hulling, drying, salting, roasting, packing and storing . Each of these steps has an effect on the overall aroma of the final product . Differences exist in the implementation of these processing steps in different countries, and hulling is a good example.…”

Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils

“…The heat treatment makes free the bound phenolic components. In addition, oxidative and hydrolytic enzymes, which can destroy antioxidants, can be released with the deterioration of the cell wall (Rodriguez‐Bencomo et al, ). Therefore, the amounts of phenols and antioxidants may vary depending on the thermal treatment applied.…”

“…The amount of phenolic compounds in nuts may destroy during roasting process. Also, the fluctuation in the phenolic components possibly due to the drying temperature may be due to the fact that the moisture content due to surface tension in the microstructure of the peanut kernels during roasting cannot be moved away due to the increased temperature and the other components have an antagonistic effect on the phenolics (Rodriguez‐Bencomo et al, ). Protocatechuic acid, chlorogenic, syringic, and epicatechin contents of germinated extracts roasted in oven and microwave did not show significantly differences ( p < .05).…”