Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

Basit Öğe Kaydı
dc.authoridRodriguez-Alcala, Luis Miguel/0000-0002-9367-2177
dc.authoridFONTECHA, JAVIER/0000-0001-5719-2304
dc.authoridSonmezdag, Ahmet Salih/0000-0001-6360-4037
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridRodriguez Bencomo, Juan Jose/0000-0001-9936-2199
dc.contributor.authorJose Rodriguez-Bencomo, Juan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorMiguel Rodriguez-Alcala, Luis
dc.contributor.authorFontecha, Javier
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:01Z
dc.date.available2025-01-06T17:44:01Z
dc.date.issued2015
dc.description.abstractThe pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.
dc.identifier.doi10.1021/acs.jafc.5b02576
dc.identifier.endpage7839
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue35
dc.identifier.pmid26301818
dc.identifier.scopus2-s2.0-84941138651
dc.identifier.scopusqualityQ1
dc.identifier.startpage7830
dc.identifier.urihttps://doi.org/10.1021/acs.jafc.5b02576
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2873
dc.identifier.volume63
dc.identifier.wosWOS:000361252100030
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectpistachio
dc.subjectroasting process
dc.subjectpolyphenols
dc.subjectantioxidant capacity
dc.subjectlipid
dc.subjectaroma-active compounds
dc.titleCharacterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu