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Article

Volatile, Sensory and Functional Properties of HydroSOS Pistachios

1
Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Alicante, Spain
2
GEIGRAM, Departamento de Producción Agraria, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain
3
Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
4
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Sonora 83000, Mexico
*
Author to whom correspondence should be addressed.
Received: 9 January 2020 / Revised: 29 January 2020 / Accepted: 5 February 2020 / Published: 6 February 2020
(This article belongs to the Special Issue Flavor and Aroma Analysis as a Tool for Quality Control of Foods)
Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around −1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties. View Full-Text
Keywords: antioxidant activity; fatty acid methyl esters; hydroSOS; Pistacia vera; pistachio flavor; quality; sensory analysis; total polyphenol content antioxidant activity; fatty acid methyl esters; hydroSOS; Pistacia vera; pistachio flavor; quality; sensory analysis; total polyphenol content
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MDPI and ACS Style

Noguera-Artiaga, L.; Sánchez-Bravo, P.; Pérez-López, D.; Szumny, A.; Calin-Sánchez, Á.; Burgos-Hernández, A.; Carbonell-Barrachina, Á.A. Volatile, Sensory and Functional Properties of HydroSOS Pistachios. Foods 2020, 9, 158. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020158

AMA Style

Noguera-Artiaga L, Sánchez-Bravo P, Pérez-López D, Szumny A, Calin-Sánchez Á, Burgos-Hernández A, Carbonell-Barrachina ÁA. Volatile, Sensory and Functional Properties of HydroSOS Pistachios. Foods. 2020; 9(2):158. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020158

Chicago/Turabian Style

Noguera-Artiaga, Luis, Paola Sánchez-Bravo, David Pérez-López, Antoni Szumny, Ángel Calin-Sánchez, Armando Burgos-Hernández, and Ángel A. Carbonell-Barrachina. 2020. "Volatile, Sensory and Functional Properties of HydroSOS Pistachios" Foods 9, no. 2: 158. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020158

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