Abstract
Nuts are rich in polyunsaturated fats, which are particularly sensitive to lipid oxidation. A Flash GC based electronic nose was used to identify the causes of rancidity in nut mixes and to monitor global sensory quality. Five appetizers of different sensory qualities, all composed of the same nut types, were considered. It was shown that peanuts were the most critical ingredients in the development of rancidity off-flavors. Pecans and cashew nuts also presented a relatively high concentration of off-odors, but their relatively low proportion in the final mix made them less critical towards rancidity. As for Brazil nuts, almonds and hazelnuts, containing lower amounts of volatile compounds, they proved to have a low impact on the overall mix aroma.
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Yoshida, K., Ishikawa, E., Joshi, M., Lechat, H., Ayouni, F., Bonnefille, M. (2012). Quality Control and Rancidity Tendency of Nut Mix Using an Electronic Nose. In: Kundu, M.K., Mitra, S., Mazumdar, D., Pal, S.K. (eds) Perception and Machine Intelligence. PerMIn 2012. Lecture Notes in Computer Science, vol 7143. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-27387-2_21
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DOI: https://doi.org/10.1007/978-3-642-27387-2_21
Publisher Name: Springer, Berlin, Heidelberg
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