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Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts ( Pistacia vera L.)

✍ Scribed by Kendirci, Perihan; Onoğur, Tomris Altuğ

Book ID: 120361772
Publisher: Taylor and Francis Group
Year: 2011
Tongue: English
Weight: 302 KB
Volume: 14
Category: Article
ISSN: 1094-2912
DOI: 10.1080/10942910903177830

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## Abstract **Backround** The present study evaluated the quality of raw peanuts and pistachio nuts as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to these products. Physico‐chemical (colour, peroxide value, hexanal content, fatty acid compos