RT Journal Article
T1 Characterization of the aroma-active, phenolic, and lipid profiles of the pistachio (pistacia vera l.) nut as affected by the single and double roasting process
A1 Rodríguez Bencomo, Juan José
A1 Kelebek, Hasim
A1 Sonmezdag, Ahmet
A1 Rodríguez-Alcalá, Luis Miguel
A1 Fontecha, Javier
A1 Selli, Serkan
AB The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.
PB American Chemical Society
SN 0021-8561
YR 2015
FD 2015
LK https://hdl.handle.net/20.500.14352/93283
UL https://hdl.handle.net/20.500.14352/93283
LA eng
NO Juan José Rodríguez-Bencomo, Hasim Kelebek, Ahmet Salih Sonmezdag, Luis Miguel Rodríguez-Alcalá, Javier Fontecha, and Serkan SelliJournal of Agricultural and Food Chemistry 2015 63 (35), 7830-7839DOI: 10.1021/acs.jafc.5b02576
NO The Scientific and Technological Research Council of Turkey
DS Docta Complutense
RD 9 abr 2025