Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life
Autor: | Gabriel Favalli Branco, Eric A. Decker, Inar Alves de Castro, Camile Zajdenwerg, Jean Alamed |
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Rok vydání: | 2011 |
Předmět: | |
Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
Popis: | Sensory analysis is one of the most suitable processes for measuring oxidative damage and determining the shelf-life of nuts, but it is an expensive and time-consuming methodology. Thus, our objective was to correlate sensory data and chemical markers obtained during the accelerated oxidation of Brazil nuts and to determine the chemical parameters values associated with the sensory shelf-life of the nuts as established by the consumers. Brazil nuts were kept at 80 °C for 21 days. At intervals of 2 days, the oxidized odor of the samples was analyzed by nine trained panelists using a discriminative scale, and the oil was extracted to quantify the chemical parameters. A high (r > 0.95) and significant correlation (p |
Databáze: | OpenAIRE |
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