Storage of walnut kernels in light and at room temperature, as is common practice, is detrimental to their sensory quality and shelf life. This study demonstrates that Vis/NIR spectroscopy, in combination with multivariate data analysis (chemometrics), is a most capable rapid method for monitoring the overall quality deterioration of walnut kernels. Spectral predictions of the sensory attributes nutty and rancid tastes by partial least-squares regression (PLSR) resulted in correlations (r2) of 0.77 and 0.86, respectively, whereas with PLSR prediction of the chemical parameter hexanal content a correlation (r2) of 0.72 was obtained. The study further establishes that storage in light results in pronounced oxidative changes, especially in walnuts stored at 21°C, whereas dark storage at 5°C results in walnuts without any trace of rancid taste during 25 weeks of storage at accelerated storage conditions (50% oxygen).
CITATION STYLE
Jensen, P. N., Sørensen, G., Engelsen, S. B., & Bertelsen, G. (2001). Evaluation of quality changes in walnut kernels (Juglans regia L.) by Vis/NIR spectroscopy. Journal of Agricultural and Food Chemistry, 49(12), 5790–5796. https://doi.org/10.1021/jf010509t
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