BACKGROUND Sweet almonds (Prunus dulcis) harvest weights have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods of time increasing the probability of moisture exposure. Wet almonds can be mechanically dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf-life and consumer acceptance. To address this, almonds were exposed to 8% moisture and dried with low heat (ME). Almonds were roasted and stored under accelerated conditions for 12 months and markers of lipid oxidation, headspace volatiles, sensory attributes, and consumer liking were evaluated. RESULTS At 7 months of storage, light roast ME almonds had higher levels of volatiles related to lipid oxidation as compared to non-moisture exposed almonds (NME) and were significantly higher in oxidized, cardboard and painty/solvent flavors. Although untrained consumers did not show significant preferences between the light roast ME and NME almonds, there were quality losses related to lipid oxidation that trained panelists could detect. Dark roast ME almonds demonstrated significant lipid oxidation by 5 months of storage and indicating they will have a compromised shelf-life. Findings also indicate that octanal, nonanal, 2-octenal, and hexanoic acid are good indicators of consumer acceptability. CONCLUSION Results of this research illustrate that post-harvest moisture exposure with mechanical drying has a significant effect on the storage quality of roasted almonds and is most pronounced in dark roast product. This article is protected by copyright. All rights reserved.

中文翻译：

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收获后水分对烤杏仁保质期和消费者接受度的影响

背景甜杏仁（Prunus dulcis）的收获重量已显着增加以满足消费者的需求并且现在超过了加工设施的能力。作物储存时间更长，增加了暴露于水分的可能性。湿杏仁可在加工前进行机械干燥；然而，尚不清楚这种做法如何影响脂质氧化、保质期和消费者接受度。为了解决这个问题，将杏仁暴露在 8% 的水分中并用低热量 (ME) 干燥。杏仁在加速条件下烘烤和储存 12 个月，并评估脂质氧化、顶空挥发物、感官特性和消费者喜好的标志。结果 在储存 7 个月时，与非暴露于水分的杏仁 (NME) 相比，轻度烘焙 ME 杏仁具有更高水平的与脂质氧化相关的挥发物，并且在氧化、纸板和油漆/溶剂风味中显着更高。尽管未经培训的消费者在轻度烘焙 ME 和 NME 杏仁之间没有表现出明显的偏好，但受过培训的小组成员可以检测到与脂质氧化相关的质量损失。深烤 ME 杏仁在储存 5 个月后表现出显着的脂质氧化，表明它们的保质期会受到影响。调查结果还表明，辛醛、壬醛、2-辛烯醛和己酸是消费者接受度的良好指标。结论 本研究的结果表明，机械干燥的收获后水分暴露对烤杏仁的储存质量有显着影响，在深烤产品中最为显着。本文受版权保护。版权所有。