Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures

Autores
Grosso, Nelson; Resurrección, A. V. A.; Walker, G. M.; Chinnan, M. S.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mean values of oxidized and cardboard flavor intensities and hexanal content increased significantly in cracker-coated peanut (CCP) and roasted peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted peanutty flavor decreased during storage. Prediction models for these sensory attributes from time and temperature variables were developed. Hexanal content could not be predicted from storage time and temperature of CCP and RP. Flushing RP with nitrogen had a protective effect against development of oxidized flavors, not observed in CCP. The coating of CCP contributed to the development of oxidized flavor. When oxidized flavor (= 36.2) was used as an indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and 32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94 days, respectively. Sensory profiles predicted shelf life of RP and CCP better than hexanal content.
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Resurrección, A. V. A.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Walker, G. M.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Chinnan, M. S.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
Peanuts
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/21632
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperaturesGrosso, NelsonResurrección, A. V. A.Walker, G. M.Chinnan, M. S.Peanutshttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Mean values of oxidized and cardboard flavor intensities and hexanal content increased significantly in cracker-coated peanut (CCP) and roasted peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted peanutty flavor decreased during storage. Prediction models for these sensory attributes from time and temperature variables were developed. Hexanal content could not be predicted from storage time and temperature of CCP and RP. Flushing RP with nitrogen had a protective effect against development of oxidized flavors, not observed in CCP. The coating of CCP contributed to the development of oxidized flavor. When oxidized flavor (= 36.2) was used as an indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and 32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94 days, respectively. Sensory profiles predicted shelf life of RP and CCP better than hexanal content.Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Resurrección, A. V. A.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Walker, G. M.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Chinnan, M. S.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaWiley Blackwell Publishing, Inc2008-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/21632Grosso, Nelson; Resurrección, A. V. A.; Walker, G. M.; Chinnan, M. S.; Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 32; 1; 12-2008; 1-230145-88921745-4549CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2007.00161.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2007.00161.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:22:03Zoai:ri.conicet.gov.ar:11336/21632instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:22:03.33CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
title Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
spellingShingle Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
Grosso, Nelson
Peanuts
title_short Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
title_full Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
title_fullStr Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
title_full_unstemmed Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
title_sort Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures
dc.creator.none.fl_str_mv Grosso, Nelson
Resurrección, A. V. A.
Walker, G. M.
Chinnan, M. S.
author Grosso, Nelson
author_facet Grosso, Nelson
Resurrección, A. V. A.
Walker, G. M.
Chinnan, M. S.
author_role author
author2 Resurrección, A. V. A.
Walker, G. M.
Chinnan, M. S.
author2_role author
author
author
dc.subject.none.fl_str_mv Peanuts
topic Peanuts
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Mean values of oxidized and cardboard flavor intensities and hexanal content increased significantly in cracker-coated peanut (CCP) and roasted peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted peanutty flavor decreased during storage. Prediction models for these sensory attributes from time and temperature variables were developed. Hexanal content could not be predicted from storage time and temperature of CCP and RP. Flushing RP with nitrogen had a protective effect against development of oxidized flavors, not observed in CCP. The coating of CCP contributed to the development of oxidized flavor. When oxidized flavor (= 36.2) was used as an indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and 32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94 days, respectively. Sensory profiles predicted shelf life of RP and CCP better than hexanal content.
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Resurrección, A. V. A.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Walker, G. M.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Chinnan, M. S.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description Mean values of oxidized and cardboard flavor intensities and hexanal content increased significantly in cracker-coated peanut (CCP) and roasted peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted peanutty flavor decreased during storage. Prediction models for these sensory attributes from time and temperature variables were developed. Hexanal content could not be predicted from storage time and temperature of CCP and RP. Flushing RP with nitrogen had a protective effect against development of oxidized flavors, not observed in CCP. The coating of CCP contributed to the development of oxidized flavor. When oxidized flavor (= 36.2) was used as an indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and 32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94 days, respectively. Sensory profiles predicted shelf life of RP and CCP better than hexanal content.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/21632
Grosso, Nelson; Resurrección, A. V. A.; Walker, G. M.; Chinnan, M. S.; Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 32; 1; 12-2008; 1-23
0145-8892
1745-4549
CONICET Digital
CONICET
url http://hdl.handle.net/11336/21632
identifier_str_mv Grosso, Nelson; Resurrección, A. V. A.; Walker, G. M.; Chinnan, M. S.; Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 32; 1; 12-2008; 1-23
0145-8892
1745-4549
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2007.00161.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2007.00161.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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