As demand for almonds continues to grow worldwide, products may be shipped longer distances and stored over extended periods of time. It is important to monitor flavor changes in almonds over time, to ensure that the quality and value of almond products and exports are preserved. California Nonpareil almonds were dry roasted at two different temperatures and stored under accelerated aging conditions for up to 12 months. Samples were assessed by sensory descriptive analysis, consumer testing and headspace volatile profiling by GC-MS. The goals of this study were to identify changes in sensory attributes throughout storage, to identify compounds related to key sensory attributes, and to assess which of these most related to consumer liking. Results showed that storage time had a strong influence on consumer liking and the majority of sensory attributes and headspace compounds in both light and dark roasted almonds. In contrast, degree of roasting did not affect consumer liking and influenced fewer descriptive attributes and headspace compounds. Oxidative flavor changes tended to peak and then plateau after 6 months at 40°C for light roasted samples, and 8 months at 40°C for dark roasted samples. Three clusters of consumers had different liking patterns, however they all preferred the fresher almond samples, regardless of roast level. Oxidized aromas and flavors were related to alkylfurans, 5 and 6-carbon aldehydes and alcohols (including hexanal), hexanoic acid, methyl ester and styrene, some of which are in agreement with previous findings and others that have not previously been reported in nuts. To our knowledge, this is the first study to combine general descriptive analysis, headspace volatile profiling, and consumer hedonic assessment in roasted almonds.

Sensory evolution of rancidity in roasted almonds

253rd National Meeting (2017)

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