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ARS Home » Southeast Area » Byron, Georgia » Fruit and Tree Nut Research » Research » Publications at this Location » Publication #406188
Research Project: Healthy, Sustainable Pecan Nut Production

Location: Fruit and Tree Nut Research

Title: Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

Author
item PRABHAKAR, HIMANSHU - University Of Georgia
item STONER-HARRIS, TAIJA - University Of Georgia
item ADHIKARI, KOUSHIK - University Of Georgia
item MISHRA, ABHINAV - University Of Georgia
item Bock, Clive
item KONG, FANBIN - University Of Georgia

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/24/2023
Publication Date: 5/5/2023
Citation: Prabhakar, H., Stoner-Harris, T., Adhikari, K., Mishra, A., Bock, C.H., Kong, F. 2023. Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats. Journal of Food Science. 88:1816-1834. https://doi.org/10.1111/1750-3841.16533.
DOI: https://doi.org/10.1111/1750-3841.16533

Interpretive Summary: Pecan is an important nut crop produced in the United States. There remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not been established. We investigated the chemical changes in pecan nuts under a range of storage treatments (temperature, relative humidity, packaging material, and modified atmosphere). The results were used to build a sensory prediction model. We used a rapid method to measure lipid oxidation, and determined pecan nut volatiles may be associated with human sensory attributes of pecans. These results are a basis to build a prediction model to reduce dependency on expensive and time-consuming human sensory methods.

Technical Abstract: Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not been investigated. We aimed to investigate the chemical changes in pecan nuts during a range of storage treatments (temperature, relative humidity, packaging material, and modified atmosphere). The results of the chemical analyses were used to build a volatile compound-based sensory prediction model. The work has utility as a rapid method to measure lipid oxidation in pecan, which is of value to the pecan industry. The research also determined a possible association between pecan nut volatile compounds and sensory attributes of pecans, and their perception by human subjects. Building a sensory-based prediction model would reduce dependency on expensive and time-consuming sensory methods.