title: 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.
abstract: 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.
authors: Department of Chemical Engineering, University of Rovira i Virgili , Av. Paisos Catalans 26, 43007-Tarragona, Spain.
authors: Juan José
authors: JJ
authors: Rodríguez-Bencomo
authors: Faculty of Engineering and Natural Sciences, Department of Food Engineering, Adana Science and Technology University , 01100 Adana, Turkey.
authors: Hasim
authors: H
authors: Kelebek
authors: Araban Vocational High School, Department of Organic Agriculture, University of Gaziantep , 27600 Gaziantep, Turkey.
authors: Ahmet Salih
authors: AS
authors: Sonmezdag
authors: Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Food Analysis and Bioactivity, Department of Lipids, Universidad Autónoma de Madrid (UAM) , Nicolás Cabrera, 9, 28049, Madrid, Spain.
authors: Luis Miguel
authors: LM
authors: Rodríguez-Alcalá
authors: Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Food Analysis and Bioactivity, Department of Lipids, Universidad Autónoma de Madrid (UAM) , Nicolás Cabrera, 9, 28049, Madrid, Spain.
authors: Javier
authors: J
authors: Fontecha
authors: Faculty of Agriculture, Department of Food Engineering, Cukurova University , 01330, Adana, Turkey.
authors: Serkan
authors: S
authors: Selli
mesh_terms: D003296:Cooking / Q000379:methods*; D005421:Flavoring Agents / Q000737:chemistry*; D006358:Hot Temperature; D008055:Lipids / Q000737:chemistry*; D015416:Maillard Reaction; D009754:Nuts / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D027927:Pistacia / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents; D008055:Lipids; D010636:Phenols
keywords: antioxidant capacity; aroma-active compounds; lipid; pistachio; polyphenols; roasting process