Scientific Study

BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling processes including wet, wet-dry, dry-dry, and brine were applied. In addition, SAFE, SDE, and P&T extraction methods were also tested to obtain the best representative aroma extract. RESULTS: The results revealed that the dry-dry hulling method was the most prominent according to the aroma and aroma-active compounds and this was especially the case with terpene compounds. The method increased the content of the terpenes, pyrazines, and the total aroma compounds. By the application of the aroma extract dilution analysis (AEDA), a total of 18 compounds were detected, of which 11 were identified for the first time in the fruit of pistachio. 2,3-Dimethylpyrazine, trimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine were the compounds that had the highest FD factors. CONCLUSION: In general, the results of the present research indicated that the hulling methods highly affected the overall aroma structure of pistachios. The dry-dry hulling method is therefore suggested to the manufacturers to obtain better pistachios with rich and high quality aroma.