| Title: | Flavor and Acceptance of Roasted California Almonds During Accelerated Storage |
| Author(s): | Franklin LM; King ES; Chapman D; Byrnes N; Huang G; Mitchell AE; |
| Address: | "Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States. Covance Food Solutions , 365 North Canyons Parkway, Suite 201, Livermore, California 94551, United States. International Flavors and Fragrances , 800 Rose Lane, Union Beach, New Jersey 07735, United States. Almond Board of California , Suite 1500, 1150 Ninth Street, Modesto, California 95354, United States" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 degrees C) were stored at 39 degrees C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine" |
| Keywords: | California *Consumer Behavior Food Handling/*methods Food Preservation/*methods Gas Chromatography-Mass Spectrometry/methods Hot Temperature Humans Lipid Peroxidation Maillard Reaction Nuts/*chemistry Oxidation-Reduction *Prunus dulcis *Taste Volatile Org; |
| Notes: | "MedlineFranklin, Lillian M King, Ellena S Chapman, Dawn Byrnes, Nadia Huang, Guangwei Mitchell, Alyson E eng 2018/01/10 J Agric Food Chem. 2018 Feb 7; 66(5):1222-1232. doi: 10.1021/acs.jafc.7b05295. Epub 2018 Jan 25" |
