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pistacia_vera_l [2016/07/18 16:28]
andreas 		pistacia_vera_l [2016/07/18 16:41]
andreas
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-The potent odorants present in roasted pistachio 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 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 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." \\ "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] [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]
pistacia_vera_l.txt · Zuletzt geändert: 2017/11/05 16:16 von andreas

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