Evaluation of Quality Changes in Walnut Kernels (Juglans regia L.) by Vis/NIR Spectroscopy
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- 作者：Pernille N. Jensen ; Gitte S
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- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2001
- 出版时间：December 2001
- 年：2001
- 卷：49
- 期：12
- 页码：5790 - 5796
- 全文大小：110K
- 年卷期：v.49,no.12(December 2001)
- ISSN：1520-5118
文摘
Storage of walnut kernels in light and at room temperature, as is common practice, is detrimentalto their sensory quality and shelf life. This study demonstrates that Vis/NIR spectroscopy, incombination with multivariate data analysis (chemometrics), is a most capable rapid method formonitoring the overall quality deterioration of walnut kernels. Spectral predictions of the sensoryattributes 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 hexanalcontent a correlation (r2) of 0.72 was obtained. The study further establishes that storage in lightresults in pronounced oxidative changes, especially in walnuts stored at 21 
C, whereas dark storageat 5 C results in walnuts without any trace of rancid taste during 25 weeks of storage at acceleratedstorage conditions (50% oxygen).Keywords: Walnuts (Juglans regia L.); sensory evaluation; lipid oxidation; light; temperature;NIR; Vis; PCA; PLSR
C, whereas dark storageat 5 C results in walnuts without any trace of rancid taste during 25 weeks of storage at acceleratedstorage conditions (50% oxygen).Keywords: Walnuts (Juglans regia L.); sensory evaluation; lipid oxidation; light; temperature;NIR; Vis; PCA; PLSR