Determination of the Flavour Characteristics of Aydin, Kozak and Maraş Type Pine Nuts by Gas Chromatography/Mass Spectrometry GC/MS and Flavour Profile Techniques

Year 2012, Volume: 10 Issue: 1, 47 - 52, 01.03.2012

Mehpeyker Sarı Yeşim Elmacı

Abstract

The aim of the this study was to determine the flavour characteristics of Aydın, Kozak and Maraş type pine nuts grown in Turkey by using objective and sensory methods. For this purpose, solid phase microextraction SPME -gas chromatography/mass spectrometry GC/MS technique was applied for the objective evaluation of volatile compounds and flavour profile analysis was applied for the sensory evaluation of flavour characteristics of pine nuts. The results of the SPME-GC/MS analysis revealed that the common volatile compounds of pine nuts were, α-pinene, limonene, p-cymen, benzaldehide, tetradecane, α-longipinene, α-cophaene, caryophylene, δ-cadinene, δ-muurolen, α-amorphene, calamene, cadina-1,4-dien and butanedioic acid, methyl-bis 1-methylprophyl . The results of flavour profile analysis demonstrated the following common descriptive characters for pine nuts; wet wood, milky, peanut and green

Keywords

Pine nut flavor, Volatile compounds of pine nut, Flavour profie analysis of pine nut

Aydın, Kozak ve Maraş Tipi Çam Fıstıklarının Lezzet Özelliklerinin GC/MS ve Lezzet Profili Analizi Tekniğiyle Belirlenmesi

Abstract

Bu çalışmada Türkiye’de yetişen Aydın, Kozak ve Maraş tipi çam fıstıklarının lezzet özelliklerinin objektif ve duyusal teknikler kullanılarak belirlenmesi amaçlanmıştır. Çam fıstıklarının uçucu bileşenlerinin kantitatif olarak belirlenmesinde katı faz mikro ekstraksiyon SPME -gaz kromatografisi/kütle spektrometresi GC/MS tekniği kullanılmış, lezzet özelliklerinin duyusal olarak tanımlanmasında ise Lezzet Profili Analizi LPA tekniğinden yararlanılmıştır. SPME-GC/MS analizleri sonucunda çam fıstığı örneklerinde ortak uçucu bileşenler olarak α-pinen, limonen, p-simen, benzaldehit, tetradekan, α-longipinen, α-kopaen, karyofilen, δ-kadinen, δ-murolen, α-amorfen, kalamen, kadina-1,4-dien ve butanedioik asit ve metil-bis 1-metilpropil ester belirlenmiştir. Lezzet profili analizi sonucunda ise çam fıstıklarında belirlenen ortak duyusal tanımlayıcı karakterler yaş odun, sütlü, yer fıstığı ve yeşil olarak sıralanmıştır

Keywords

Çamfıstığı lezzeti, Çam fıstığı uçucu bileşenleri, Çam fıstığı lezzet profili analizi

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