Abstract
Nuts are rich in polyunsaturated fats, which are particularly sensitive to lipid oxidation. A Flash GC based electronic nose was used to identify the causes of rancidity in nut mixes and to monitor global sensory quality. Five appetizers of different sensory qualities, all composed of the same nut types, were considered. It was shown that peanuts were the most critical ingredients in the development of rancidity off-flavors. Pecans and cashew nuts also presented a relatively high concentration of off-odors, but their relatively low proportion in the final mix made them less critical towards rancidity. As for Brazil nuts, almonds and hazelnuts, containing lower amounts of volatile compounds, they proved to have a low impact on the overall mix aroma.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Lebrun, M., Plotto, A., Goodner, K., Ducamp, M.-N., Baldwin, E.: Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography. Postharvest Biology and Technology 48, 122–131 (2008)
Zawirska-Wojtasiak, R., Siwulski, M., Mildner-Szkudlarz, S., Wąsowicz, E.: Studies on the Aroma of Different Species and Strains of Pleurotus Measured by GC/MS, Sensory Analysis and Electronic Nose. Acta Sci. Pol., Technol. Aliment. 8(1), 47–61 (2009)
Trihaas, J., Vognsen, L., Nielsen, P.V.: Electronic nose: New tool in modelling the ripening of Danish blue cheese. International Dairy Journal 15, 679–691 (2005)
Haugen, J.E., Chanié, E., Westad, F.K., Jonsdottir, R., Bazzo, S., Labrèche, S., Marcq, P., Lundby, F., Olafsdottir, G.: Rapid control of smoked Atlantic Salmon (salmosalar) by electronic nose: correlation with classical methods. Sensors and Actuators B 116, 72–77 (2006)
Mildner-Szkudlarz, S., Jelen, H.H.: The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chemistry 110, 751–761 (2008)
Shiers, V., Adechy, M.: Use of multi-sensor array devices to attempt to predict shelf-lives of edible oils. Seminars in Food Analysis 3, 43–52 (1998)
Bazzo, S., Loubet, F., Tang, T., Hewitt-Jones, J.D., Engelen-Cornax, C.E.M., Quadt, J.F.A.: Quality control of edible oil using an electronic nose. Seminars in Food Analysis 3, 15–25 (1998)
Gonzalez, Y., Perez, J.L., Moreno, B., Garcia, C.: Classification of vegetable oils by linear discriminate analysis of Electronic Nose. Analytica Chimica Acta 384, 83–94 (1999)
Karleskind, A.: Manuel des Corps Gras. Lavoisier Tech. & Doc. (1992)
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2012 Springer-Verlag Berlin Heidelberg
About this paper
Cite this paper
Yoshida, K., Ishikawa, E., Joshi, M., Lechat, H., Ayouni, F., Bonnefille, M. (2012). Quality Control and Rancidity Tendency of Nut Mix Using an Electronic Nose. In: Kundu, M.K., Mitra, S., Mazumdar, D., Pal, S.K. (eds) Perception and Machine Intelligence. PerMIn 2012. Lecture Notes in Computer Science, vol 7143. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-27387-2_21
Download citation
DOI: https://doi.org/10.1007/978-3-642-27387-2_21
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-27386-5
Online ISBN: 978-3-642-27387-2
eBook Packages: Computer ScienceComputer Science (R0)