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--- pistacia_vera_l [2016/07/18 16:27]
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+++ pistacia_vera_l [2016/07/18 16:28]
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 [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]
-More than 69% of the total peak area (GC-MS) of volatiles of SPME extracts of fresh pistachio nuts was composed of 9-octadecanoic acid isomers. Other components were α-pinene (10.2%), β-myrcene (1.8%), limonene (1.4%), α-terpinolene (6.3%), azulene (0.1%), 2-decenal (0.6%), 2-octenal (0.7%), and 8-heptadecene (0.1%). \\
+More than 69% of the total peak area (GC-MS) of volatiles of SPME extracts of fresh pistachio nuts was composed of (Z)-9-octadecanoic acid isomers. Other components were α-pinene (10.2%), β-myrcene (1.8%), limonene (1.4%), α-terpinolene (6.3%), azulene (0.1%), 2-decenal (0.6%), 2-octenal (0.7%), and 8-heptadecene (0.1%). \\
 [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.]

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