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

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:01Z
dc.date.available2025-01-06T17:44:01Z
dc.date.issued2019
dc.description.abstractBACKGROUND The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling processes, namely wet, wet-dry, dry-dry and brine, were applied. In addition, solvent-assisted flavor evaporation (SAFE), simultaneous distillation/extraction (SDE) and purge and trap (P&T) extraction methods were also tested to obtain the best representative aroma extract. RESULTS The results revealed that the dry-dry hulling method was the most prominent according to the aroma and aroma-active compounds, and this was especially the case with terpene compounds. The method increased the content of terpenes, pyrazines and total aroma compounds. By application of aroma extract dilution analysis (AEDA), a total of 18 compounds were detected, of which 11 were identified for the first time in the fruit of pistachio. 2,3-Dimethylpyrazine, trimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine were the compounds that had the highest flavour dilution factors. CONCLUSION In general, the results of the present research indicated that the hulling method highly affected the overall aroma structure of pistachios. The dry-dry hulling method is therefore suggested to manufacturers to obtain better pistachios with rich and high-quality aroma. (c) 2019 Society of Chemical Industry
dc.description.sponsorshipCukurova University Research Fund [ZF2013D33]
dc.description.sponsorshipWe thank the Cukurova University Research Fund (ZF2013D33) for financial support. We also wish to thank Assoc. Prof. Dr Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his outstanding editing and proof reading.
dc.identifier.doi10.1002/jsfa.9711
dc.identifier.endpage4711
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue10
dc.identifier.pmid30919982
dc.identifier.scopus2-s2.0-85065493001
dc.identifier.scopusqualityQ1
dc.identifier.startpage4702
dc.identifier.urihttps://doi.org/10.1002/jsfa.9711
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2872
dc.identifier.volume99
dc.identifier.wosWOS:000471905200023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectpistachio
dc.subjectkey odorants
dc.subjectextraction methods
dc.subjectprocess
dc.subjectvolatile
dc.titleElucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera)
dc.typeArticle

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