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

Yıl 2012, Cilt: 10 Sayı: 1, 47 - 52, 01.03.2012

Mehpeyker Sarı Yeşim Elmacı

Öz

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

Anahtar Kelimeler

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

Öz

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

Anahtar Kelimeler

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

Kaynakça

• [1] TS 1771, 2003. Çam Fıstığı Standardı. Türk Standartları Enstitüsü, Ankara.
• [2] Çetin, T., 2003. Doğal ortam-ekonomik faaliyet ilişkisine bir örnek: Kozak yöresi (Bergama). G.Ü. Gazi Eğitim Fakültesi Dergisi 23(1): 23-46.
• [3] Dönmez, İ., Nergiz, C., 2004. Chemical composition and nutritive value of Pinus pinea L. seeds. Food Chemistry 86: 365-368.
• [4] Anonim, 2010a. http://tr.wikipedia.org/wiki/ Cam_fıstığı, 07/09/2010.
• [5] Gölge, E., Ova, G., 2008. The effects of food irradiation on quality of pine nut kernels. Radiation Physics and Chemistry 77(3): 365-369.
• [6] Altuğ, T., Ova, G., Elmacı, Y., Demirağ, K., Kendirci, P., Gölge, E., Eser, P., 2008. Farklı ambalaj ve depolama koşullarında Antepfıstığı ve çam fıstığının bazı kalite özelliklerindeki değişimin incelenmesi. Ege Üniversitesi, Mühendislik Fakültesi, Döner Sermaye Projesi, 111s.
• [7] Young, C.T., Hovis, A.R., 1990. A method for rapid analysis of headspace volatiles of raw and roasted peanuts. Journal of Food Science 55(1): 279-280.
• [8] Braddock J.C, Sims, C.A., O’Keefe S.F., 1995. Flavor and oxidative stability of roasted high oleic acid peanuts. Agricultural and Biological Chemistry 45(9): 2123-2125.
• [9] Burroni,V.L., Grosso, N.R., Guzman, C.A., 1997. Principal volatile components of raw, roasred and fried Argentenian peanuts flavors. Journal of Agricultural and Food Chemistry 45(8): 3190-3192.
• [10] El-Kayati, S.E, Fadel, H.H.M., Mageed, M.A.A., Farghal, S.A., 1998. Heat and storage effects on the flavour of peanuts. Nahrung 42(6): 416-421.
• [11] Ku, K.L., Lee, R.SS, Young, C, T., Chiou, R.Y.Y., 1998. Roasted peanut flavor and related compositional characteristic of peanut kernels of spring and fall crops grown in Taiwan. Journal of Agricultural and Food Chemistry 46(8): 3220-3224.
• [12] Abegaz, E.G., Kerr, W.L.., Koehler, P.E., 2004. The role of moisture in flavor changes of model peanut confections during storage. Lebensm. Wiss.U.Technology 37: 215-225.
• [13] Young, N.D., Sanders, T.H., Drake, M.A., Osborne, J., Civille G.V., 2005. Descriptive analysis and US consumer acceptibility of peanuts from different origins. Food Quality and Preference 16: 37-43.
• [14] Cantalejo, M.J., 1997. Analysis of volatile components derived from raw and roasted earthalmond (Cyperus esculentus L.). Journal of Agricultural and Food Chemistry 45(5): 1853-1860.
• [15] Vazquez-Araujo, L., Enguix, L., Verdu, A., GarciaGarcia, E., Carbonell-Barrachina, A., 2008. Investigation of aromatic compounds in toasted almonds used fort he manifacture of turron. European Food Research and Technology 227(12): 243-254.
• [16] Vázquez-Araújo, L., Verdú, A., Navarro, P., Martínez-Sánchez, F., Carbonell-Barrachina, A., 2009. Changes in volatile compounds and sensory quality during toasting of Spanish almonds. International Journal of Food Science & Technology 44(11): 2225-2233.
• [17] Civille, G.V., Lapsey, K., Huang, G., Yada, S., Selstem, J., 2010. Development of an almond lexicon to assess the sensory properties of almond varieties. Journal of Sensory Studies 25: 146-162.
• [18] Alaşalvar, C., Shahidi, F., Cadwallader, K.R., 2003. Comparision of natural and roasted Turkish tombul hazelnut (Corylus avelana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. Journal of Agricultural and Food Chemistry 51: 5067-5072.
• [19] Burdack-Freitag, A., Schieberle, P., 2010. Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. var. Tonda Romana) induced by roasting. Journal of Agricultural and Food Chemistry 58(10): 6351-6359.
• [20] Kendirci, P., Altuğ, T., 2008. Ülkemizde yetiştirilen bazı antepfıstığı çeşitlerin lezzet özelliklerinin duyusal yöntemlerle belirlenmesi ve tuzlanarak ve tuzlanmadan kavurma işleminin söz konusu özelliklere etkisinin incelenmesi. Ebiltem 2005/ Bil/ 033, 38-52.
• [21] Krist, S.,Unterweger, H., Bandion, F., Buchbauer, G., 2004. Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts using GC/MS. European Food Research and Technology 219: 470-473.
• [22] Altuğ T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Sidas Medya Ltd. Şti., İzmir.
• [23] Frizzo, C.D., Serafini, L.A., Dellacassa, E., Lorenzo, D., Moyna, P., 2001. Essential oil of Baccharis uncinella DC. from Southern Brazil. Flavour and Fragrance Journal 16: 286-288.
• [24] Huang, M., Liu, P., Song, S., Zhang, X., Hayat K., Xia, S., Jia, C., Gu, F., 2011. Contribution of sulfurcontaining compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates. Journal of the Science of Food and Agriculture 91(4): 710-720.
• [25] Neti, Y., Erlinda, I.D., Virgilio, V.G., 2011. The effect of spontaneous fermentation on the volatile flavor constituents of durian. International Food Research Journal 18: 59-65.
• [26] Anonim, 2011a. http://www.flavornet.org/ flavornet.html, 07/09/2010.
• [27] Anonim, 2011b. http://www.leffingwell.com/ pyrazine.htm, 07/09/2010.
• [28] Anonim, 2011c. http://www.leffingwell.com/chirality/ chirality.htm, 07/09/2010.
• [29] Anonim, 2011d. http://gara.bio.uci.edu/ odorant.jsp?cas=109-97-7&instance=null&type= 2D& orientation=ventral& view=ccc, 07/09/2010.
• [30] Anonim, 2011e. http://chemconnections.org/Smells 07/10/2010.
• [31] Anonim, 2011f. http://www.thegoodscentscompany .com/allodor.html, 07/10/2010.
• [32] Anonim, 2011g. http://www.odour.org.uk/ odour/index.html, 07/10/2010.