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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/21632
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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 Técnicas2025-09-03T10:03:58Zoai: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:34982025-09-03 10:03:58.628CONICET 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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1842269829476646912 |
score |
13.13397 |