Determination of Roasted Pistachio (Pistacia veraL.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry

Abstract

Key odorants in roasted pistachio nuts have been determined for the first time. Two different pistachio varieties (Fandooghi and Kerman) have been analyzed by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GCO). The aroma extract dilution analyses (AEDA) applied have revealed 46 and 41 odor-active regions with a flavor dilution (FD) factor≥64 for the Fandooghi and the Kerman varieties, respectively, and 39 of them were related to precisely identified compounds. These included esters, pyrazines, aldehydes, acids, furans, and phenols. The results show that the Fandooghi variety presents, not only more odor-active regions but also higher FD factors than the Kerman variety that can lead to the conclusion that the first variety has a richer aromatic profile than the second one. The descriptive sensory analysis (DSA) showed that the roasted, chocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one.

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

“…The other compound, trimethylpyrazine, was found in a previous study in low concentrations, increasing in concentration during roasting, but playing an important role in the sensory aroma profile of almonds . It was also reported that 2‐ethyl‐3,5‐dimethylpyrazine was perceived as the main aroma‐active compound in the roasted Kerman pistachio variety, with an FD factor of 1024, providing a cooked potato‐like odor . The number of aroma‐active pyrazine compounds did not differ according to the hulling method, but the highest FD factors were detected in the DD method.…”

“…As pistachios are considered to be luxury products, the flavor of the nuts is one of the most important features demanded by consumers. Customers demand the best product available, and if they are not satisfied, they will seek a better product . Improvements in the applications for flavor control and manipulation have therefore become increasingly significant.…”

“…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.…”

High consumption increases sensitivity to after-flavor of canned coffee beverages

“…In considering flavor attributes of coffee beverages, aroma is an important attribute (Aceña, Vera, Guasch, Busto, & Mestres, 2011;Akiyama et al, 2008;Caprioli et al, 2012). The specific aroma of coffee is produced by roasting green coffee beans (Majcher, Klensporf-Pawlik, Dziadas, & Jeleń , 2013).…”

Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test

“…The dilutions were carried out until no odorant was detected by sniffing the highest dilution. Aceña et al (2011) also described a similar AEDA process in study of roasted pistachios key odorants.…”