Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera).

In general, the results of the present research indicated that the hulling method highly affected the overall aroma structure of pistachios. The dry-dry hulling method is therefore suggested to manufacturers to obtain better pistachios with rich and high-quality aroma. © 2019 Society of Chemical Industry.