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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