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Flavor and Acceptance of Roasted California Almonds During Accelerated Storage
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-01-25 00:00:00 , DOI: 10.1021/acs.jafc.7b05295 Lillian M. Franklin 1 , Ellena S. King 2 , Dawn Chapman 2 , Nadia Byrnes 3 , Guangwei Huang 4 , Alyson E. Mitchell 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-01-25 00:00:00 , DOI: 10.1021/acs.jafc.7b05295 Lillian M. Franklin 1 , Ellena S. King 2 , Dawn Chapman 2 , Nadia Byrnes 3 , Guangwei Huang 4 , Alyson E. Mitchell 1
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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 °C) were stored at 39 °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.
中文翻译：
加速储存过程中加利福尼亚烤杏仁的风味和接受度
只有首先确定了烘烤和储存过程中的化学和感官特征，才能监测杏仁中氧化风味的变化。在这里，在两个不同温度（115和152°C）下烘烤过的杏仁在39°C下存储0到12个月，并通过顶空固相微萃取气相色谱-质谱，描述性分析和消费者享乐主义分析进行分析。分析了挥发性特征，描述性感觉特征和消费者享乐主义得分之间的预测关系。在新鲜杏仁中，涉及烘烤和坚果以及消费者喜好的描述性属性最高，而在存储过程中，通常与氧化酸败相关的风味（如纸板，油漆/溶剂，肥皂和总氧化）增加。对于预测酸败相关属性最重要的化合物是脂质氧化产物，包括戊醛，己醛，庚醛和辛醛。可以通过与预测Clean Nutty风味的化合物类似的化合物来最好地预测消费者的喜好，包括梅拉德反应产物，如2-和3-甲基丁醛，2-甲基吡嗪和2,5-二甲基吡嗪。
更新日期：2018-01-25
中文翻译：
加速储存过程中加利福尼亚烤杏仁的风味和接受度
只有首先确定了烘烤和储存过程中的化学和感官特征，才能监测杏仁中氧化风味的变化。在这里，在两个不同温度（115和152°C）下烘烤过的杏仁在39°C下存储0到12个月，并通过顶空固相微萃取气相色谱-质谱，描述性分析和消费者享乐主义分析进行分析。分析了挥发性特征，描述性感觉特征和消费者享乐主义得分之间的预测关系。在新鲜杏仁中，涉及烘烤和坚果以及消费者喜好的描述性属性最高，而在存储过程中，通常与氧化酸败相关的风味（如纸板，油漆/溶剂，肥皂和总氧化）增加。对于预测酸败相关属性最重要的化合物是脂质氧化产物，包括戊醛，己醛，庚醛和辛醛。可以通过与预测Clean Nutty风味的化合物类似的化合物来最好地预测消费者的喜好，包括梅拉德反应产物，如2-和3-甲基丁醛，2-甲基吡嗪和2,5-二甲基吡嗪。
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