Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen, Songül; Amanpour, Asghar; Selli, Serkan

doi:10.1002/ejlt.201800152

Cited by 20 publications

(21 citation statements)

References 38 publications

(71 reference statements)

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“…The freshness (low level of rancidity) of all four almond samples was confirmed by the low content of hexanal and nonanal found [44,45]. Both hexanal and nonanal values showed no statistical significant differences among treatments, as well as a low content of hexanal and a similar content of nonanal when compared to the literature [46].…”

Section: Resultssupporting

confidence: 55%

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

et al. 2019

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The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.

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Section: Resultssupporting

confidence: 55%

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

et al. 2019

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“…Benzaldehyde, benzoic acid, and benzyl alcohol, which impart a characteristic flavor to almond oil, are the volatile substances peculiar to BAO. The result is consistent with that reported in literature …”

Section: Resultssupporting

confidence: 94%

Corrosion Behavior of Bitter Almond Oil During Processing

Mao

Zhu

Zhao

et al. 2019

Euro J Lipid Sci & Tech

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This study aims to explore the corrosion behavior of bitter almond oil (BAO) during processing. Hydrocyanic acid (HCN) and benzoic acid in oil are speculated as the main components that corrode the screw oil expeller. Immersion and simulation corrosion tests are carried out to verify this hypothesis. Immersion test results show that crude BAO (CBAO) containing 5.07 ± 0.06 mg kg−1 benzoic acid and 4.25 ± 0.04 mg kg−1 HCN exhibits corrosive effects on steel. Simulation corrosion test results indicate that the addition of CN− or benzoic acid has significant effect on the corrosion of steel. Specifically, at ≥1 × 104 mg kg−1 benzoic acid concentration or ≥5 mg kg−1 CN− concentration, the mass of steel blocks in oil decreases and the contents of Fe, Zn, Al, and Mg ions in oil increase significantly. Therefore, HCN in CBAO is the main cause of screw oil expeller corrosion in BAO processing and benzoic acid is the secondary cause. Practical Applications: The corrosion behavior of CBAO not only damages the integrity of the screw oil expeller but also increases the dissolution of toxic metals from the components into oil. The study of corrosion has practical value in taking effective measures, such as detoxification before pressing and addition of natural inhibitors, to reduce corrosion and ensure the quality of CBAO. Corrosion study provides the basis for the selection of steel materials of screw oil expeller.

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“…4‐Nonanol was used as an internal standard in the extractions because it fulfilled all necessary criteria as an internal standard. A combination between experimental calibration by internal standards and FID response factors prediction was carried out according to de Saint Laumer et al Each procedure was repeated in triplicate and the concentration of volatiles was expressed by 4‐nonanol as an internal standard (with the concentration of 43.27 mg kg −1 ) equivalent . Therefore, the quantification was calculated via the equation below which was also used in our previous study

C i = true(normalA normali / normalA normals normalt normald true) \times C s t d \times R F \times C F

where Ci: concentration of compound; Ai: peak area of compound; Astd: peak area of internal standard; Cstd: concentration of internal standard (5 mL/l00 mL); RF: response factor; and CF: calculation factor.…”

Section: Methodsmentioning

confidence: 99%

“…A combination between experimental calibration by internal standards and FID response factors prediction was carried out according to de Saint Laumer et al [14] Each procedure was repeated in triplicate and the concentration of volatiles was expressed by 4-nonanol as an internal standard (with the concentration of 43.27 mg kg À1 ) equivalent. [15] Therefore, the quantification was calculated via the equation below which was also used in our previous study…”

Section: Gc-ms-olfactometry Analysismentioning

confidence: 99%

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Sevindik

Amanpour

Sarhir

et al. 2019

Euro J Lipid Sci & Tech

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The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcohols and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution analysis of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5‐dimethyl‐3‐ethylpyrazine and 2,3‐diethyl‐5‐methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well‐known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil's aromatic extract isolated by purge and trap methodology is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by analysis and characterization of those compounds via gas chromatography–mass spectrometry‐olfactometry (GC‐MS‐O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma‐active compounds using the aroma extract dilution analysis technique. The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy.

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Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Cited by 20 publications

References 38 publications

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Corrosion Behavior of Bitter Almond Oil During Processing

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

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