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pistacia_vera_l [2025/10/24 10:33] – andreaspistacia_vera_l [2025/10/24 10:34] (aktuell) – andreas
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 [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.]  [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.] 
  
-|  {{:isovaleraldehyde.jpg| 3-methylbutanal}} \\ 3-methylbutanal \\ (isovaleraldehyde) | {{:2acetyl1pyrroline.jpg| 2-acetyl-1-pyrroline }} \\ 2-acetyl-1-pyrroline |  {{:guaiacol.jpg| guaiacol}} \\ guaiacol | {{:2-ethyl-3_5-dimethylpyrazine.jpg|2-ethyl-3,5-dimethylpyrazine}} \\ 2-ethyl-3,5-dimethylpyrazine |+| {{:isovaleraldehyde.jpg| 3-methylbutanal}} \\ 3-methylbutanal \\ (isovaleraldehyde) | {{:2acetyl1pyrroline.jpg| 2-acetyl-1-pyrroline }} \\ 2-acetyl-1-pyrroline | {{:guaiacol.jpg| guaiacol}} \\ guaiacol | {{:2-ethyl-3_5-dimethylpyrazine.jpg|2-ethyl-3,5-dimethylpyrazine}} \\ 2-ethyl-3,5-dimethylpyrazine |
  
 The potent odorants present in roasted pistachio aroma of Kerman (Spain) and and Fandooghi (Iran) varieties are almost the same (HS-SPME, GCO, AEDA 4:1). 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 potent odorants present in roasted pistachio aroma of Kerman (Spain) and and Fandooghi (Iran) varieties are almost the same (HS-SPME, GCO, AEDA 4:1). 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). \\
pistacia_vera_l.txt · Zuletzt geändert: 2025/10/24 10:34 von andreas
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