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pistacia_vera_l [2015/01/20 13:49]
andreas
pistacia_vera_l [2017/11/05 16:16] (aktuell)
andreas
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 [[http://en.wikipedia.org/wiki/Pistachio]] [[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 Kermanhave 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 (FDfactor ≥64 for the Fandooghi and the Kerman varietiesrespectivelyand 39 of them were related to precisely identified compounds. These included esterspyrazinesaldehydesacidsfuransand phenols. The results show that the Fandooghi variety presentsnot 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 roastedchocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one." \\ +"Major volatile compounds of the fresh pistachio nuts were detected as α-pinene (15.53-48.57%), α-terpinolene (1.66-23.06%), limonene (3.15-30.04%), and β-myrcene (3.50-8.95%), respectivelySensory flavor profile analysis (FPAtechniques demonstrated the common descriptors for fresh pistachio nuts as fresh hazelnutfresh walnutfresh apricot kernelpinewet woodgreensoursweetbitter, astringentmilky, and oily." \\ 
-[Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography− Olfactometry., AceñaL., VeraL., Guasch, J., Busto, O., Mestres, M., Journal of agricultural and food chemistryVol.59(6), 2011, 2518-2523]+[Investigation of volatile compounds and characterization of flavor profiles of fresh pistachio nuts (Pistacia vera L.)., KendirciP., OnoğurT.A., International Journal of Food Properties14(2), 2011, 319-330]
  
 "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." \\ "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." \\
-[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, 2013, 3305–3316]  +[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 +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%). \\ 
-acid isomers which gives fatty character; while 7.79% was limonene and α-terpinolene which gives citrus character, 5.64was α-pinene which gives pine character, 1.80was β-myrcene which gives mustbalsamic and spice characters, and 1.34was 2-decenal and 2-octenal which give greennut 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.] 
-[Compariosn 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]+
  
-{{http://www.plantillustrations.org/ILLUSTRATIONS_HD/158513.jpg?500}} \\ +----  
-MichauxF.A., The North American sylva, vol. 3: t. 103 (1819) [P. Bessa] \\+ 
 +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 compoundsThere 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] 
 + 
 +{{:pistacia_vera.jpg?600}} \\ 
 +Duhamel du MonceauH.L., Traité des arbres et arbustes, Nouvelle édition [Nouveau Duhamel], vol.t.17 (1809) [P.J. Redouté] \\
 [[http://www.plantillustrations.org/species.php?id_species=800877]] [[http://www.plantillustrations.org/species.php?id_species=800877]]
pistacia_vera_l.1421758194.txt.gz · Zuletzt geändert: 2015/01/20 13:49 von andreas