Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
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.issued2018
dc.description.abstractVolatile, 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. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipCukurova University Research Found [FBA-2016-5992]
dc.description.sponsorshipWe thank the Cukurova University Research Found (No: FBA-2016-5992) for financial support. We also wish to thank Bryan Christiansen from Global Research Society, LLC of New York, USA for his outstanding editing and proofreading.
dc.identifier.doi10.1016/j.foodchem.2017.07.086
dc.identifier.endpage31
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid28946268
dc.identifier.scopus2-s2.0-85025167879
dc.identifier.scopusqualityQ1
dc.identifier.startpage24
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.07.086
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2871
dc.identifier.volume240
dc.identifier.wosWOS:000411356900004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPistachio oil
dc.subjectVolatile compounds
dc.subjectAroma-active compounds
dc.subjectPhenolic compounds
dc.subjectGC-MS-O
dc.subjectLC-ESI-MS/MS
dc.titlePistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS
dc.typeArticle

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