Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consu...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2017-03, Vol.65 (12), p.2549-2563
Main Authors: Franklin, Lillian M, Chapman, Dawn M, King, Ellena S, Mau, Mallory, Huang, Guangwei, Mitchell, Alyson E
Format: Article
Language:English
Subjects:
Adolescent
Adult
Aged
Aged, 80 and over
Cooking - methods
Fatty Acids - analysis
Female
Food Storage
Hot Temperature
Humans
Humidity
Male
Middle Aged
Nuts - chemistry
Oxidation-Reduction
Peroxides - analysis
Prunus dulcis - chemistry
Taste
Young Adult
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Summary:In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 (“neither like nor dislike”) by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.6b05357