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

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...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-03, Vol.59 (6), p.2518-2523
Hauptverfasser:	Aceña, Laura, Vera, Luciano, Guasch, Josep, Busto, Olga, Mestres, Montserrat
Format:	Artikel
Sprache:	eng
Schlagworte:	acids aldehydes Biological and medical sciences chocolate Chromatography, Gas - methods esters flavor Flavors and Aromas/Chemosensory Perception Food Handling Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology furans headspace analysis microextraction odor compounds Odorants - analysis odors phenols pistachios Pistacia - chemistry Pistacia vera Plant Extracts - chemistry Plant Extracts - isolation & purification pyrazines sensory evaluation Solid Phase Microextraction - methods Volatilization
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container_issue	6
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container_title	Journal of agricultural and food chemistry
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creator	Aceña, Laura Vera, Luciano Guasch, Josep Busto, Olga Mestres, Montserrat
description	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.
doi_str_mv	10.1021/jf104496u
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Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry</title><source>MEDLINE</source><source>ACS Publications</source><creator>Aceña, Laura ; Vera, Luciano ; Guasch, Josep ; Busto, Olga ; Mestres, Montserrat</creator><creatorcontrib>Aceña, Laura ; Vera, Luciano ; Guasch, Josep ; Busto, Olga ; Mestres, Montserrat</creatorcontrib><description>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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf104496u</identifier><identifier>PMID: 21329356</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>acids ; aldehydes ; Biological and medical sciences ; chocolate ; Chromatography, Gas - methods ; esters ; flavor ; Flavors and Aromas/Chemosensory Perception ; Food Handling ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; furans ; headspace analysis ; microextraction ; odor compounds ; Odorants - analysis ; odors ; phenols ; pistachios ; Pistacia - chemistry ; Pistacia vera ; Plant Extracts - chemistry ; Plant Extracts - isolation & purification ; pyrazines ; sensory evaluation ; Solid Phase Microextraction - methods ; Volatilization</subject><ispartof>Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2518-2523</ispartof><rights>Copyright © 2011 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a434t-825f7ea48e9fcc5dafbaa84540c40f4785dc7a226a3288f304dc5d386830c8a43</citedby><cites>FETCH-LOGICAL-a434t-825f7ea48e9fcc5dafbaa84540c40f4785dc7a226a3288f304dc5d386830c8a43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf104496u$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf104496u$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,782,786,2767,27083,27931,27932,56745,56795</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24014081$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21329356$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Aceña, Laura</creatorcontrib><creatorcontrib>Vera, Luciano</creatorcontrib><creatorcontrib>Guasch, Josep</creatorcontrib><creatorcontrib>Busto, Olga</creatorcontrib><creatorcontrib>Mestres, Montserrat</creatorcontrib><title>Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>acids</subject><subject>aldehydes</subject><subject>Biological and medical sciences</subject><subject>chocolate</subject><subject>Chromatography, Gas - methods</subject><subject>esters</subject><subject>flavor</subject><subject>Flavors and Aromas/Chemosensory Perception</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>furans</subject><subject>headspace analysis</subject><subject>microextraction</subject><subject>odor compounds</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>phenols</subject><subject>pistachios</subject><subject>Pistacia - chemistry</subject><subject>Pistacia vera</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - isolation & purification</subject><subject>pyrazines</subject><subject>sensory evaluation</subject><subject>Solid Phase Microextraction - methods</subject><subject>Volatilization</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0cFu1DAQBmALgehSOPAC4AuCHlLGsZ11jmiBFrFoK0rP0axjd71K4sV2EHkDrvCIPAkuu7QXTrY0n37Z_xDylMEpg5K93loGQtTVeI_MmCyhkIyp-2QGeVgoWbEj8ijGLQAoOYeH5KhkvKy5rGbk51uTTOjdgMn5gXpLP3uMybT0wsWEeuM8fbW_OqTfTEC6PD2hH81EV60POKRI1xM9N9jGHWpDL33n2uJig9HQT04Hb76ngPpvOg4tPcNIF5vge0z-OuBuM_3-8WvV2Ux8b1KYHpMHFrtonhzOY3L1_t2XxXmxXJ19WLxZFii4SIUqpZ0bFMrUVmvZol0jKiEFaAFWzJVs9RzLskJeKmU5iDYrrirFQauccUxe7nN3wX8dTUxN76I2XYeD8WNsVMVVXVcCsjzZy_ybGIOxzS64HsPUMGhuFtDcLiDbZ4fUcd2b9lb-azyDFweAUWNnc4XaxTsngAlQLLvne2fRN3gdsrm6LG-GALXkQt4loY7N1o9hyHX950l_AEf_pVE</recordid><startdate>20110323</startdate><enddate>20110323</enddate><creator>Aceña, Laura</creator><creator>Vera, Luciano</creator><creator>Guasch, Josep</creator><creator>Busto, Olga</creator><creator>Mestres, Montserrat</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110323</creationdate><title>Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry</title><author>Aceña, Laura ; Vera, Luciano ; Guasch, Josep ; Busto, Olga ; Mestres, Montserrat</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a434t-825f7ea48e9fcc5dafbaa84540c40f4785dc7a226a3288f304dc5d386830c8a43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>acids</topic><topic>aldehydes</topic><topic>Biological and medical sciences</topic><topic>chocolate</topic><topic>Chromatography, Gas - methods</topic><topic>esters</topic><topic>flavor</topic><topic>Flavors and Aromas/Chemosensory Perception</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>furans</topic><topic>headspace analysis</topic><topic>microextraction</topic><topic>odor compounds</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>phenols</topic><topic>pistachios</topic><topic>Pistacia - chemistry</topic><topic>Pistacia vera</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - isolation & purification</topic><topic>pyrazines</topic><topic>sensory evaluation</topic><topic>Solid Phase Microextraction - methods</topic><topic>Volatilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aceña, Laura</creatorcontrib><creatorcontrib>Vera, Luciano</creatorcontrib><creatorcontrib>Guasch, Josep</creatorcontrib><creatorcontrib>Busto, Olga</creatorcontrib><creatorcontrib>Mestres, Montserrat</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aceña, Laura</au><au>Vera, Luciano</au><au>Guasch, Josep</au><au>Busto, Olga</au><au>Mestres, Montserrat</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2011-03-23</date><risdate>2011</risdate><volume>59</volume><issue>6</issue><spage>2518</spage><epage>2523</epage><pages>2518-2523</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>21329356</pmid><doi>10.1021/jf104496u</doi><tpages>6</tpages></addata></record>
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subjects	acids aldehydes Biological and medical sciences chocolate Chromatography, Gas - methods esters flavor Flavors and Aromas/Chemosensory Perception Food Handling Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology furans headspace analysis microextraction odor compounds Odorants - analysis odors phenols pistachios Pistacia - chemistry Pistacia vera Plant Extracts - chemistry Plant Extracts - isolation & purification pyrazines sensory evaluation Solid Phase Microextraction - methods Volatilization
title	Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry
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