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--- pistacia_vera_l [2015/01/20 13:33]
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+++ pistacia_vera_l [2016/07/18 16:08]
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 Pistacia vera l. - Anacardiaceae - pistachio, **(Echte) Pistazie**, Pistazienbaum
-Dioecious deciduous shrub, native to West and Central Asia, cultivated since ancient times.
+Dioecious deciduous shrub, native to West and Central Asia, currently distributed throughout the Mediterranean basin, cultivated since ancient times.
 "The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter, pistachio paste and confections such as baklava, pistachio chocolate, pistachio halva, pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit." \\
 [[http://en.wikipedia.org/wiki/Pistachio]]
-"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." \\
+"VOC analysis shows that Argentinean pistachio nuts are rich in monoterpenes, mainly limonene (citrus, mint), α-pinene (pine, turpine), and 3-carene (lemon, resin)... Considering the study case, 97 % of aromatic and basic tastes in pistachio nuts could be explained by three VOCs, namely, limonene, α-pinene, and 3-carene." \\
-[Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography− Olfactometry., Aceña, L., Vera, L., Guasch, J., Busto, O., Mestres, M., Journal of agricultural and food chemistry, Vol.59(6), 2011, 2518-2523]
+[Matching Changes in Sensory Evaluation with Physical and Chemical Parameters, A Case Study: Argentinean Pistachio Nuts (Pistachia vera L. cv Kerman)., Ribotta, P. D. María C. Penci, Marcela L. Martinez, María P. Fabani, Gabriela E. Feresin, Alejandro Tapia, Maximiliano Ighani., Food Bioprocess Technol Vol.6(12), 2013, 3305–3316]
+"... it was determined that 69.78% of the total peak area of volatiles was composed of 9-octadecanoic acid isomers which gives fatty character; while 7.79% was limonene and α-terpinolene which gives citrus character, 5.64% was α-pinene which gives pine character, 1.80% was β-myrcene which gives must, balsamic and spice characters, and 1.34% was 2-decenal and 2-octenal which give green, nut and fatty characters of pistachio nuts." \\
+[Comparision three different techniques for extraction of volatiles from pistachio nuts., Kendirci, P., Onogur, T.A.,  In 9th Baltic Conference on Food Science and Technology" Food for Consumer Well-Being" FOODBALT 2014, Jelgava, Latvia, 8-9 May, 2014 (pp. 289-293). Latvia University of Agriculture, Faculty of Food Technology.] \\
+[[http://www.researchgate.net/profile/Modestas_Ruzauskas/publication/265249967_Antimicrobial_susceptibility_of_oxacillin-resistant_Staphylococcus_spp._isolated_from_poultry_products/links/540619fa0cf2c48563b246cf.pdf#page=289]]
+----
+The potent odorants present in roasted pistacio aroma of Kerman (Spain) and and Fandooghi (Iran) varieties are almost the same (HS-SPME, GCO, AEDA). The main difference lies in the perception intensity of some of those compounds. There were 8 regions with the same FD of 1024 and 10 with FD 256. Highest FD factors of 1024 showed 2-methylbutanal / 3-methylbutanal (malty), unknown (earthy), octanal (citrus), 2-acetyl pyrroline (roasted nuts, corn), unknown (rubber, plastic), unknown (ruber, sulfur-like), unknown (anis-like), and guaiacol (smoky). Among the 10 flavor-active components with FD 256 were isobutanal (malty), (Z)-4-heptenal (fishy), 1-octen-3-one (mushroom), dimethyltrisulfide (sulfur-like), 2,3-diethyl-5-methylpyrazine / 3,5-diethyl-2-methylpyrazine (fatty, green-like), (E)-2-nonenal (paper-like), 2-methylbutyric acid / 3-methylbutyric acid (blue cheese, sweaty), benzyl alcohol (sweet), unknown (green pepper, earthy), and methyl laurate (fatty, flowery). \\
+"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." \\
+[Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography- Olfactometry., Aceña, L., Vera, L., Guasch, J., Busto, O., Mestres, M., Journal of agricultural and food chemistry, Vol.59(6), 2011, 2518-2523]
 {{http://www.plantillustrations.org/ILLUSTRATIONS_HD/158513.jpg?500}} \\
 Michaux, F.A., The North American sylva, vol. 3: t. 103 (1819) [P. Bessa] \\
 [[http://www.plantillustrations.org/species.php?id_species=800877]]

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