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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.