Inhibition of Aflatoxin Formation in Aspergillus Species by Peanut (Arachis hypogaea) Seed Stilbenoids in the Course of Peanut-Fungus Interaction.
Common soil fungi, Aspergillus flavus and Aspergillus parasiticus, are opportunistic pathogens that invade preharvest peanut seeds. These fungi often produce carcinogenic aflatoxins that pose a threat to human and animal health through food chains and cause significant economic losses worldwide. Detection of aflatoxins and further processing of crops are mandated to ensure that contaminated agricultural […]
Defining the sensory profiles of raw almond (Prunus dulcis) varieties and the contribution of key chemical compounds and physical properties.
This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015 and 40 samples each of 10 varieties in 2016) were evaluated for their sensory profiles using descriptive […]
Real-time PCR Detection Methods for Food Allergens (Wheat, Buckwheat, and Peanuts) Using Reference Plasmids.
Specific and sensitive real-time qualitative polymerase chain reaction (PCR) methods for the detection of food allergens including wheat, buckwheat, and peanuts were developed that could cancel between instrument effects and avoid risks of false-positives and false-negatives. In these real-time PCR analysis, the cutoff for determination of positive samples was set in every PCR run by using reference […]
Comprehensive study of phenolic compounds profile and antioxidant activity of eight pistachio cultivars, their residual cakes and virgin oils.
Phenolic compounds of eight pistachio (Pistacia vera L.) cultivars, their residual cakes and virgin oils (screw pressing) were studied using HPLC-DAD-ESI-MS/MS. A total of 25 compounds were identified and quantified for pistachio nuts and residual cakes, being reported for the first time the presence of five flavonols, five six flavanols and one gallotannin. Total phenolics in […]
A review of the sensory and chemical characteristics of almond flavor.
Understanding almond flavor, both in terms of sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with various volatiles, […]
Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a roasted hazelnut material produced thereof revealed 37 odor-active compounds in the raw nuts, whereas 46 aroma compounds were detected in the roasted nut material. 2-Methoxy-3-isopropylpyrazine and 2-methoxy-3,5-dimethylpyrazine as well as 5-methyl-4-heptanone predominated with the highest flavor […]
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in both hazelnuts, of which 39 (27 positive, 5 tentative, and 7 unknown) were detected in natural hazelnut and 71 (40 positive, 14 tentative, and 17 unknown) were detected in roasted hazelnut. […]
RNA-Seq Reveals Flavonoid Biosynthesis-related Genes in Pecan (Carya illinoinensis) Kernels.
Pecan (Carya illinoinensis) is an important nut tree in the world. The high concentration of flavonoid in its kernels makes it an excellent healthy food. However, the molecular basis of flavonoid biosynthesis in pecan remains unclear, which hinders quality breeding in this plant. Therefore, in order to obtain crucial genes involved in flavonoid biosynthesis, the changes […]
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.).
This study investigated the effect of roasting (150°C for 30 min) and storage (12 months at 4°C, 25°C and 25°C in vacuum package), conditions of which are generally applied in the industry and markets, on the formation of Maillard reaction and sugar degradation products, namely dicarbonyl compounds, 5-hydroxymethylfurfural, N-e-fructosyllysine, and N-e-carboxymethyllysine in Tombul and Levant hazelnuts. […]
Identification of almond (Prunus dulcis) vicilin as a food allergen.
Almond is one of the tree nuts listed by US FDA as a food allergen source. A food allergen identified with patient sera has been debated to be the 2S albumin or the 7S vicilin. However, neither of these proteins has been defined as a food allergen. The purpose of this study was to clone, […]