By the same authors

From the same journal

Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS

Research output: Contribution to journalArticle

Standard

Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. / Gogus, F.; Ozel, M. Z.; Kocak, D.; Hamilton, J. F.; Lewis, A. C.

In: Journal of Agricultural and Food Chemistry, Vol. 129, No. 3, 01.12.2011, p. 1258-1264.

Research output: Contribution to journalArticle

Harvard

Gogus, F, Ozel, MZ, Kocak, D, Hamilton, JF & Lewis, AC 2011, 'Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS', Journal of Agricultural and Food Chemistry, vol. 129, no. 3, pp. 1258-1264. https://doi.org/10.1016/j.foodchem.2011.05.003

APA

Gogus, F., Ozel, M. Z., Kocak, D., Hamilton, J. F., & Lewis, A. C. (2011). Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. Journal of Agricultural and Food Chemistry, 129(3), 1258-1264. https://doi.org/10.1016/j.foodchem.2011.05.003

Vancouver

Gogus F, Ozel MZ, Kocak D, Hamilton JF, Lewis AC. Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. Journal of Agricultural and Food Chemistry. 2011 Dec 1;129(3):1258-1264. https://doi.org/10.1016/j.foodchem.2011.05.003

Author

Gogus, F. ; Ozel, M. Z. ; Kocak, D. ; Hamilton, J. F. ; Lewis, A. C. / Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. In: Journal of Agricultural and Food Chemistry. 2011 ; Vol. 129, No. 3. pp. 1258-1264.

Bibtex - Download

@article{b935e6b328f54ce4bb51550c00c22cfa,
title = "Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS",
abstract = "The objective of this study was to determine the effects of roasting time on volatile components of Pistacia terebinthus L., a fruit growing wild in Turkey. The whole fruit samples were pan roasted for 0, 5, 10, 15, 20 and 25 min at 200 degrees C. Volatile compounds were isolated and identified using the direct thermal desorption (DTD) method coupled with comprehensive gas chromatography - time of flight mass spectrometry (GCxGC-TOF/MS). The major components of the fresh hull of P. terebinthus were alpha-pinene (10.37{\%}), limonene (8.93{\%}), beta-pinene (5.53{\%}), 2-carene (4.47{\%}) and gamma-muurolene (4.29{\%}). Eighty-three constituents were characterised from the volatiles of fresh whole P. terebinthus fruits obtained by direct thermal desorption with alpha-pinene (9.62{\%}), limonene (5.54{\%}), gamma-cadinane (5.48{\%}), beta-pinene (5.46{\%}), beta-caryophyllene (5.24{\%}) being the major constituents. The type and the number of constituents characterised were observed to change with differing roasting times. Limonene (5.56{\%}), alpha-pinene (4.84{\%}), 5-methylfurfural (4.78{\%}), 5-hydroxymethylfurfural (5-HMF, 3.89{\%}), dimethylmetoxyfuranone (3.67{\%}) and 3-methyl-2(5H)furanone (3.12{\%}) were identified as the major components among the 104 compounds characterised in the volatiles of P. terebinthus, roasted for 25 min. In addition, volatiles of fully roasted P. terebinthus fruits contained furans and furanones (15.42{\%}), pyridines (4.45{\%}) and benzene derivatives (3.81{\%}) as the major groups. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.",
author = "F. Gogus and Ozel, {M. Z.} and D. Kocak and Hamilton, {J. F.} and Lewis, {A. C.}",
year = "2011",
month = "12",
day = "1",
doi = "10.1016/j.foodchem.2011.05.003",
language = "English",
volume = "129",
pages = "1258--1264",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "3",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS

AU - Gogus, F.

AU - Ozel, M. Z.

AU - Kocak, D.

AU - Hamilton, J. F.

AU - Lewis, A. C.

PY - 2011/12/1

Y1 - 2011/12/1

N2 - The objective of this study was to determine the effects of roasting time on volatile components of Pistacia terebinthus L., a fruit growing wild in Turkey. The whole fruit samples were pan roasted for 0, 5, 10, 15, 20 and 25 min at 200 degrees C. Volatile compounds were isolated and identified using the direct thermal desorption (DTD) method coupled with comprehensive gas chromatography - time of flight mass spectrometry (GCxGC-TOF/MS). The major components of the fresh hull of P. terebinthus were alpha-pinene (10.37%), limonene (8.93%), beta-pinene (5.53%), 2-carene (4.47%) and gamma-muurolene (4.29%). Eighty-three constituents were characterised from the volatiles of fresh whole P. terebinthus fruits obtained by direct thermal desorption with alpha-pinene (9.62%), limonene (5.54%), gamma-cadinane (5.48%), beta-pinene (5.46%), beta-caryophyllene (5.24%) being the major constituents. The type and the number of constituents characterised were observed to change with differing roasting times. Limonene (5.56%), alpha-pinene (4.84%), 5-methylfurfural (4.78%), 5-hydroxymethylfurfural (5-HMF, 3.89%), dimethylmetoxyfuranone (3.67%) and 3-methyl-2(5H)furanone (3.12%) were identified as the major components among the 104 compounds characterised in the volatiles of P. terebinthus, roasted for 25 min. In addition, volatiles of fully roasted P. terebinthus fruits contained furans and furanones (15.42%), pyridines (4.45%) and benzene derivatives (3.81%) as the major groups. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.

AB - The objective of this study was to determine the effects of roasting time on volatile components of Pistacia terebinthus L., a fruit growing wild in Turkey. The whole fruit samples were pan roasted for 0, 5, 10, 15, 20 and 25 min at 200 degrees C. Volatile compounds were isolated and identified using the direct thermal desorption (DTD) method coupled with comprehensive gas chromatography - time of flight mass spectrometry (GCxGC-TOF/MS). The major components of the fresh hull of P. terebinthus were alpha-pinene (10.37%), limonene (8.93%), beta-pinene (5.53%), 2-carene (4.47%) and gamma-muurolene (4.29%). Eighty-three constituents were characterised from the volatiles of fresh whole P. terebinthus fruits obtained by direct thermal desorption with alpha-pinene (9.62%), limonene (5.54%), gamma-cadinane (5.48%), beta-pinene (5.46%), beta-caryophyllene (5.24%) being the major constituents. The type and the number of constituents characterised were observed to change with differing roasting times. Limonene (5.56%), alpha-pinene (4.84%), 5-methylfurfural (4.78%), 5-hydroxymethylfurfural (5-HMF, 3.89%), dimethylmetoxyfuranone (3.67%) and 3-methyl-2(5H)furanone (3.12%) were identified as the major components among the 104 compounds characterised in the volatiles of P. terebinthus, roasted for 25 min. In addition, volatiles of fully roasted P. terebinthus fruits contained furans and furanones (15.42%), pyridines (4.45%) and benzene derivatives (3.81%) as the major groups. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.

UR - http://www.scopus.com/inward/record.url?scp=79960182782&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2011.05.003

DO - 10.1016/j.foodchem.2011.05.003

M3 - Article

VL - 129

SP - 1258

EP - 1264

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 3

ER -