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

Abstract

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 (α-pinene, limonene-D, α-terpinolene and β-myrcene). The extracts were analysed by DHA/GC-MS for determination of the volatile compounds and the optimum process parameters were decided as 200 g, 350 Bar, 70°C, 75 g CO2/min and 60 min. In the pistachio extracts obtained having the optimum process parameters, α-pinene, β-myrcene, limonene-D and α-terpinolene were detected as 24.47 g/100 g, 0.52 g/100 g, 2.25 g/100 g and 5.70 g/100 g 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).

Keywords

• Pistachio
• SC-CO2 extraction
• Dynamic headspace
• Sensory analysis
• Fatty acid composition