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J Agric Food Chem

Title:		Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis)
Author(s):		Rogel-Castillo C; Zuskov D; Chan BL; Lee J; Huang G; Mitchell AE;
Address:		"Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States. Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, United States"
Journal Title:		J Agric Food Chem
Year:		2015
Volume:		20150908
Issue:		37
Page Number:		8234 - 8240
DOI:		10.1021/acs.jafc.5b03121
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Concealed damage (CD) is a brown discoloration of nutmeat that appears only after kernels are treated with moderate heat (e.g., roasting). Identifying factors that promote CD in almonds is of significant interest to the nut industry. Herein, the effect of temperature (35 and 45 degrees C) and moisture (<5, 8, and 11%) on the composition of volatiles in raw almonds (Prunus dulcis var. Nonpareil) was studied using HS-SPME-GC/MS. A CIE LCh colorimetric method was developed to identify raw almonds with CD. A significant increase in CD was demonstrated in almonds exposed to moisture (8% kernel moisture content) at 45 degrees C as compared to 35 degrees C. Elevated levels of volatiles related to lipid peroxidation and amino acid degradation were observed in almonds with CD. These results suggest that postharvest moisture exposure resulting in an internal kernel moisture >/= 8% is a key factor in the development of CD in raw almonds and that CD is accelerated by temperature"
Keywords:		Amino Acids/metabolism Colorimetry/methods Food Preservation/*methods Gas Chromatography-Mass Spectrometry Hot Temperature Humidity Lipid Peroxidation Nuts/*chemistry/metabolism *Prunus dulcis *Temperature Volatile Organic Compounds/analysis Water/*analys;
Notes:		"MedlineRogel-Castillo, Cristian Zuskov, David Chan, Bronte Lee Lee, Jihyun Huang, Guangwei Mitchell, Alyson E eng Research Support, Non-U.S. Gov't 2015/09/01 J Agric Food Chem. 2015 Sep 23; 63(37):8234-40. doi: 10.1021/acs.jafc.5b03121. Epub 2015 Sep 8"