A review on the application of vibrational spectroscopy to the chemistry of nuts.
Nuts are highly appreciated due to their nutritional relevance and flavour, being the source of many desirable and healthy compounds as polyunsaturated fatty acids and antioxidants. Their characterization became the target of many studies in the last years through conventional analytical techniques as chromatographic ones. Due to the limitations associated to these techniques, as time, […]
Comparison of amygdalin and benzaldehyde levels in California almond (Prunus dulcis) varietals.
Almonds (Prunus dulcis), are characterized into three flavor phenotypes: bitter, semi-bitter and sweet. Amygdalin is a cyanogenic diglucoside responsible for bitterness in almonds. Studies have shown that amygdalin can hydrolyze to release benzaldehyde, which is the key component of almond aroma. In this study, the amygdalin and benzaldehyde content of fourteen sweet cultivars of almonds […]
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS.
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw "Desirable" pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS-SPME coupled […]
Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage.
The aroma profiles of volatile compounds (VOCs) were analyzed by GC/MS in pre-treated air-dried (PAD) and sun-dried (PSD) raisins during storage. Total 98, 94 and 81 VOCs were identified in Zixiang Seedless raisins (ZSRs), Centennial Seedless raisins (CSRs) and Thompson Seedless raisins (TSRs), respectively. During storage, the overall concentrations of VOCs of PSD raisins were higher in plastic bag (PB) compared to those in woven […]
Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.
Roasted peanuts are a popular snack in Europe, but their drivers of liking and perceived freshness have not been previously studied with European consumers. Consumer research to date has been focused on U.S. consumers, and only on specific peanut cultivars. In this study, 26 unique samples were produced from peanuts of different types, cultivars, origins, […]
Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
Monitoring oxidative flavor changes in almonds is only possible if the chemical and sensory profile during roasting and storage is first established. Herein almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by Headspace Solid-phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC/MS), descriptive analysis and consumer hedonic […]
Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging.
BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total […]
Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method.
The conditions of sample pretreatments and HS-SPME for extracting volatile compounds from raisins were optimized, and the method was validated in the study. Free and glycosidically bound volatile compounds in three different fragrance intensities raisins were analysed using this method. There were 91 compounds identified, and 72, 26 and 8 of these compounds came from […]
A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms.
The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, […]
Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions.
Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the […]