Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels
Four cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, textur...
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| Format: | Article |
| Language: | English |
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American Society for Horticultural Science (ASHS)
2022-10-01
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| Series: | Journal of the American Society for Horticultural Science |
| Subjects: | |
| Online Access: | https://journals.ashs.org/jashs/view/journals/jashs/147/6/article-p291.xml |
| _version_ | 1797980727853187072 |
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| author | Elizabeth Mitcham Claire Adkison Nico Lingga Veronique Bikoba |
| author_facet | Elizabeth Mitcham Claire Adkison Nico Lingga Veronique Bikoba |
| author_sort | Elizabeth Mitcham |
| collection | DOAJ |
| description | Four cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, texture, and aroma attributes evaluated by the taste panel to objective indicators of English walnut quality including water activity, moisture content, free fatty acids, peroxide value, hexanal content, and kernel color. Temperature was found to significantly impact English walnut oxidation and perceived rancidity, whereas storage at high relative humidity affected English walnut texture and accelerated quality loss. Water activity was more strongly correlated to textural changes than moisture content. The effect of relative humidity was more pronounced at lower temperatures, leading to increased hydrolytic rancidity and free fatty acids. Peroxide value had higher and more significant correlation to sensory attributes related to rancidity than hexanal. Free fatty acids were not correlated to the rancid sensory attribute, but were significantly correlated to bitter. English walnuts stored at 5 °C with 40% or 60% relative humidity were associated with the sweet sensory attribute and L* value (light color). Kernel darkening was associated with bitter and rancid, but a causal relationship is unknown. Sensory quality of English walnuts is complex and requires further study to establish thresholds for chemical indices of English walnut quality loss based on organoleptic perception. |
| first_indexed | 2024-04-11T05:58:26Z |
| format | Article |
| id | doaj.art-3e4a664a9c0e444abeb365eeeaba8a24 |
| institution | Directory Open Access Journal |
| issn | 2327-9788 |
| language | English |
| last_indexed | 2024-04-11T05:58:26Z |
| publishDate | 2022-10-01 |
| publisher | American Society for Horticultural Science (ASHS) |
| record_format | Article |
| series | Journal of the American Society for Horticultural Science |
| spelling | doaj.art-3e4a664a9c0e444abeb365eeeaba8a242022-12-22T04:41:48ZengAmerican Society for Horticultural Science (ASHS)Journal of the American Society for Horticultural Science2327-97882022-10-011476https://doi.org/10.21273/JASHS05196-22Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut KernelsElizabeth MitchamClaire AdkisonNico LinggaVeronique BikobaFour cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, texture, and aroma attributes evaluated by the taste panel to objective indicators of English walnut quality including water activity, moisture content, free fatty acids, peroxide value, hexanal content, and kernel color. Temperature was found to significantly impact English walnut oxidation and perceived rancidity, whereas storage at high relative humidity affected English walnut texture and accelerated quality loss. Water activity was more strongly correlated to textural changes than moisture content. The effect of relative humidity was more pronounced at lower temperatures, leading to increased hydrolytic rancidity and free fatty acids. Peroxide value had higher and more significant correlation to sensory attributes related to rancidity than hexanal. Free fatty acids were not correlated to the rancid sensory attribute, but were significantly correlated to bitter. English walnuts stored at 5 °C with 40% or 60% relative humidity were associated with the sweet sensory attribute and L* value (light color). Kernel darkening was associated with bitter and rancid, but a causal relationship is unknown. Sensory quality of English walnuts is complex and requires further study to establish thresholds for chemical indices of English walnut quality loss based on organoleptic perception.https://journals.ashs.org/jashs/view/journals/jashs/147/6/article-p291.xmlaromafree fatty acidsjuglans regiaperoxide valuerancidsensoryshelf lifetastetexture |
| spellingShingle | Elizabeth Mitcham Claire Adkison Nico Lingga Veronique Bikoba Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels Journal of the American Society for Horticultural Science aroma free fatty acids juglans regia peroxide value rancid sensory shelf life taste texture |
| title | Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels |
| title_full | Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels |
| title_fullStr | Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels |
| title_full_unstemmed | Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels |
| title_short | Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels |
| title_sort | storage temperature relative humidity and time effects on the organoleptic profile of walnut kernels |
| topic | aroma free fatty acids juglans regia peroxide value rancid sensory shelf life taste texture |
| url | https://journals.ashs.org/jashs/view/journals/jashs/147/6/article-p291.xml |
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