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

Sonmezdag A. S., Kelebek H., SELLİ S.

FOOD CHEMISTRY, cilt.240, ss.24-31, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 240
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.07.086
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.24-31
  • Anahtar Kelimeler: Pistachio oil, Volatile compounds, Aroma-active compounds, Phenolic compounds, GC-MS-O, LC-ESI-MS/MS, GAS-CHROMATOGRAPHY-OLFACTOMETRY, DILUTION ANALYSIS AEDA, TURKISH OLIVE OILS, VOLATILE COMPOUNDS, ANTIOXIDANT ACTIVITY, ACTIVE COMPOUNDS, COMPONENTS, SPME, HULL, SEED
  • Çukurova Üniversitesi Adresli: Evet

Özet

Volatile, 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.