Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)

被引:40
|
作者
Mexis, S. F. [1 ]
Kontominas, M. G. [1 ]
机构
[1] Univ Ioannina, Dept Chem, Food Chem & Technol Lab, GR-45110 Ioannina, Greece
关键词
Hazelnut; Irradiation; Physicochemical quality; Sensory quality; CHEMICAL-COMPOSITION; FATTY-ACIDS; WALNUTS; PEANUTS; ALMONDS;
D O I
10.1016/j.radphyschem.2009.03.008
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The present study evaluated the quality of hazelnuts as a function of irradiation dose to determine dose levels causing minimal undesirable changes to hazelnuts. Physicochemical (color, peroxide value (PV), hexanal content, fatty acid composition and volatile compounds) and sensory (color, texture, odor and taste) properties were determined. Results showed a twenty fold increase in peroxide value and twenty-eight fold increase in hexanal content after irradiation at a dose of 7 kGy. An increase was also observed in saturated fatty acids (10%-23%) with a parallel decrease in unsaturated fatty acids (90-77%). Volatile compounds such as ketones, alkanes, alcohols, aldehydes, furans, aromatic hydrocarbons, bicyclic monoterpenes and acids were produced mostly comprising secondary oxidation products of hazelnut lipids after irradiation. Color parameter b* increased (p<0.05) after irradiation at a dose of >= 5 kGy, while color parameters L* and a* remained unchanged by irradiation. Sensory evaluation showed that texture and color were not affected by irradiation. Taste, the most sensitive sensory attribute showed that hazelnuts retain acceptable sensory quality when irradiated up to a dose of 1.5 kGy. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:407 / 413
页数:7
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