Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis

Demirkoz A. B., Karakas M., Bayramoglu P., Uner M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.21, sa.1, ss.972-981, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/10942912.2018.1466322
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.972-981
  • Anahtar Kelimeler: Pistachio, SC-CO2 extraction, Dynamic headspace, Sensory analysis, Fatty acid composition, VERA L., CHEMICAL-COMPOSITION, ESSENTIAL OILS, NUT, YIELD
  • İstanbul Üniversitesi Adresli: Evet

Özet

In this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (-pinene, limonene-D, -terpinolene and -myrcene). The extracts were analysed by DHA/GC-MS for determination of the volatile compounds and the optimum process parameters were decided as 200g, 350 Bar, 70 degrees C, 75g (CO2)/min and 60min. In the pistachio extracts obtained having the optimum process parameters, -pinene, -myrcene, limonene-D and -terpinolene were detected as 24.47g/100g, 0.52g/100g, 2.25g/100g and 5.70g/100g among 31 volatile compounds in total, respectively. The fatty acid composition of the extract, which had the most desirable taste and flavour, was detected by gas chromatography using fatty acid methyl esters (FAME) preparation. The fatty acid composition analysis showed that the pistachio extract had included mostly oleic acid (67.51%, w/w) and linoleic acid (17.85%, w/w).