Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.)

Abstract

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.

Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio (Pistacia vera) Kernels

“…Terpenic compounds are the main components of the volatile fraction of fresh pistachio kernels (Kendirci & Onoǧur, ) and pistachio hulls (Chahed et al., ). To the best of our knowledge, this is first documentation on the changes in volatiles during maturation of pistachio kernels.…”

“…There are several published studies on the composition of volatiles for both raw and roasted pistachios (Kendirci & Onoǧur, ; Ling, Yang, Li, & Wang, ; Rodríguez‐Bencomo et al., ). The major volatile compounds in raw kernels were limonene, α‐pinene, β‐myrcene, hexanoic acid, and nonanal, all of which decreased upon kernel‐roasting.…”

“…Lipids are major components of pistachio kernels (Kader, Heintz, Labavitch, & Rae, 1982;Küçüköner & Yurt, 2003;Yıldız, Gürcan, &Özdemir, 1998). Oleic, linoleic, and palmitic acids are the main fatty acids in the nut (Arena, Campisi, Fallico, & Maccarone, 2007;Kendirci & Onoǧur, 2011) and variations in fatty acid composition, as well as in total lipid content, have been documented for different pistachio varieties (Kendirci & Onoǧur, 2011).…”

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 .…”

“…Various methods have been used for the analysis of extraction, isolation and gas chromatography. The methods used are (i) purge and trap, (ii) direct solvent extraction, (iii) solid phase microextraction (SPME), (iv) hydrodistillation extraction and (v) static and dynamic headspace methods . Nowadays, the solvent‐assisted flavor evaporation method has become the most widely used technique.…”