Article ID Journal Published Year Pages File Type
5132440 Food Chemistry 2018 8 Pages PDF
Abstract

•The volatile, key odorants and phenolic profiles of pistachio oil were characterized.•LC-ESI-MS/MS was used to analyze the phenolic profile of the oil.•Six phenolic compounds were discovered for the first time in pistachio oil.•SAFE was the most representative extraction technique for pistachio oil.•14 aroma-active areas were detected in the extract of pistachio oil by GC-O-MS.

Volatile, aroma-active, and phenolic compounds of pistachio oil obtained from cv. Uzun were investigated in the current study. To obtain a representative aromatic extract, three of the most widely used extraction methods were compared using a representative test; the solvent-assisted flavour extraction (SAFE) aromatic extract from pistachio oil was found to be the most representative. A total of 50 aroma compounds were determined in pistachio oil and it was found that terpenes, aldehydes, and alcohols were the most abundant volatile compounds. Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the extract of pistachio oil. In the phenolic fraction obtained by the LC-ESI-MS/MS method, a total of 12 phenolic compounds was found in the pistachio oil, of which seven compounds were reported for the first time. Eriodictyol-7-O-glucoside and protocatechuic acid were the most dominant phenolic compounds.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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