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 […]
Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio.
BACKGROUND: In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m-2) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning […]
Quality of raisins under different packaging and storage conditions.
We determined the effect of different storage systems and packaging on the quality of ‘Sultana Seedless’ raisins. The fruit were packed in plastic boxes and kept under controlled atmosphere (1% O2 and 3% CO2) at 0°C and 75–85% RH for 12 months (CA), packed in vacuum bags and kept under normal atmosphere (21% O2–0.03% CO2) (NA) and […]
Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process.
Processing and conservation of grapes by suitable techniques has been a major challenging issue for a long time. Optimization of drying and pretreatment operations of this fruit have been extensively studied. However, in order to achieve the production of high-quality raisins and reach consumers’ acceptance, special attention for quality attributes should be taken into account. […]
Extending Storage Potential of De‐hulled Fresh Pistachios in Passive‐Modified Atmosphere.
BACKGROUND: The effects of passive-modified atmosphere packaging (passive-MAP) on the postharvest quality of de-hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% R.H. was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color […]
Microwave Use in the Control of Ephestia kuehniella (Lepidoptera: Pyralidae) in Dried Fig and Raisin and Effects on Fruit Sensory Characteristics.
Microwave heating is an environmentally friendly method for killing pest insects and here its efficacy in the control of a pest species of dried fig and raisin was assessed. Dried fig and raisin samples were infested with Ephestia kuehniella Zeller (Lepidoptera: Pyralidae) larvae and heated in a microwave oven at power outputs of 450, 720, and 900 W for […]
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage.
Oxidative rancidity is one of the major causes of peanut quality deterioration. The in-shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in-shell high-oleic and normal-oleic peanuts during long-term storage. In-shell peanuts samples of normal- and […]
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 […]
The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator.
Peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study used a pilot plant scale roaster that simulates the configurations of one of the most common industrial roaster, a multi-zone belt roaster. Jumbo-size runner-type peanuts were systematically roasted at 5 temperatures […]