IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS

Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing‐related off‐flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave‐associated off‐flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity.     

SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET

The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor.     

EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS

Fruity fermented (FF) flavor is a common off‐flavor in peanuts resulting from high‐temperature curing. The 9‐point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low‐intensity (1.0) FF and high‐intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off‐flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV.     

Flavor Components of Roasted Almond

Roasted almond volatiles were separated into basic, carbonyl and non-carbonyl fractions. Each fraction was analyzed by combination gas chromatography-mass spectrometry. Twenty-five compounds, in addition to eighteen known components, were identified. Many of the components identified were considered to contribute to the overall flavor. 2,5-Dimethyl-4- hydroxy-3(2H)-furanone, which was identified from methanol extract of roasted almond, seemed to make the largest contribution to the sweet aroma of roasted almond.     

Impact of a Streptomyces (AS1) strain and its metabolites on control of Aspergillus flavus and aflatoxin B1 contamination in vitro and in stored peanuts

Six actinomycetes were isolated from peanuts in Egypt. Of these, a Streptomyces strain (AS1) was found in in vitro assays to inhibit directly or via secondary metabolites both germination and growth of Aspergillus flavus. Tests of the AS1 cells for direct control of A. flavus populations or aflatoxin B₁ (AFB₁) production on stored peanuts was unsuccessful over 14-day storage periods. However, crude extracts of AS1 metabolites at 50 and 100 ppm completely inhibited spore germination of conidia of A. flavus in vitro over 48 h. Comparison of solvents for extracting the metabolites showed that the ethyl acetate extract was most effective. This gave greater than 85% inhibition of mycelial growth at these concentrations at different water availabilities (water activity; a _w; 0.95, 0.92, and 0.89) and 25°C. Doses of 50, 200, and 500 ppm of AS1 metabolites significantly inhibited populations of A. flavus on stored peanuts at two water stress levels (0.90, 0.93 a _w) at 25°C over 14-day storage periods. The amounts of AFB₁ produced by A. flavus on peanuts stored at 0.90 a _w were significantly decreased by AS1 metabolites for only 7 days. However, at 0.93 a _w doses of 200 and 500 ppm significantly controlled AFB₁ accumulation in peanuts for 14 days.     

Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

Background

IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix.

Objectives

The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via the intraperitoneal route.

Methods

Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN) rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-), heated (H-) or heat glycated (G-)Ara h 1. Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL) cell assay.

Results

In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter but with the lowest level of RBL degranulation. However, extract from roasted peanuts was found to be a superior elicitor of RBL degranulation. Process-modified Ara h 1 had similar sensitizing capacity as NAra h 1 but specific IgE reacted more readily with process-modified Ara h 1 than with native.

Conclusions

Peanut products induce functional specific IgE when dosed orally to BN rats. Roasted peanuts do not have a higher sensitizing capacity than blanched peanuts. In spite of this, extract from roasted peanuts is a superior elicitor of RBL cell degranulation irrespectively of the peanut product used for sensitization. The results also suggest that new epitopes are formed or disclosed by heating Ara h 1 without glucose.     

Aroma Constituents of Roasted Coconut

The volatile components of roasted and unroasted dried coconut shreds, isolated by steam distillation, were analyzed by GC and GC-MS. Seventeen compounds were identified from the unroasted coconut, and nine of them were newly identified in coconut meat aroma. Saturated delta-C₈, C₁₀, and C₁₂ lactones were determined as the main components giving the characteristic mild, sweet, and pleasant coconut flavor. The roasted coconut gave the strong characteristic sweet and nutty aroma, and the GC-MS indicated the saturated delta-lactones as main components, and six pyrazines, two furans, and two pyrroles also found seemed to contribute greatly to the nut-like aroma of roasted coconut. The defatted and roasted meal gave a strong nut-like and burnt odor, but not the characteristic sweet aroma. A large increase in pyrazines and other Maillard reaction products and an absence of lactones and fatty acid esters were observed in the volatiles of the roasted-defatted coconut meal.     

Changes in Flavor Components of Onion by γ-Irradiation

The effect of γ-irradiation on the flavor of Onions (Senshu Yellow) associated with sprout-inhibition has been investigated. The relative amounts of propionaldehyde, n-propyl mercaptan and di-n-propyl disulfide in onions stored for 0, 5, 10, 20 and 30 days, respectively, after irradiation were estimated by measurement of peak areas of gas chromatograms. It was observed that the lachrymatory character and the pungent flavor had been decreased by γ-irradiation (remarkably at 70 and 700 Krads). In this connection, the amounts of propionaldehyde and di-n-propyl disulfide were decreased with increasing radiation dose and storage period at room temperature (20 to 25°C) and at low temperature (4°C). Moreover, it was observed that the sweetness had been decreased by γ-irradiation, but the amount of n-propyl mercaptan was increased with radiation dose and storage period. Therefore it seems that there is no correlation between the sweetness of onion and the amount of n-propyl mercaptan.     

Studies on Cereals

Five carbonyl compounds were found in the vapour of cooked rice, of which acetaldehyde, and n-caproaldehyde were identified from their retention times in gas chromatography and by their infrared spectra. Propionaldehyde or acetone, methylethylketone, and n-valeraldehyde were tentatively identified. The mechanisms of the formation of these carbonyl compounds were discussed from the view-point of Strecker degradation and lipid oxidation.

When stored rice (40°C, two months) was cooked, the stale flavor (komai-shu) was clearly detected by sensory test. Direct gas chromatographic analysis of head space vapors over cooked rice showed three main peaks which corresponded to propionaldehyde or acetone, n-valeraldehyde and n-caproaldehyde. On the other hand, the content of linoleic and linolenic acids of the rice decreased during storage at 40°C. This means that the unsaturated fatty acids autoxidized during storage and gave rise to carbonyl compounds responsible for the stale flavor of cooked rice.     

Impact of Storage Time on the Juice and Sugars Extracted from Chopped and Whole Stalk Sweet Pearl Millet and Sweet Sorghum Biomass

Since they have a high concentrations of fermentable sugars, sweet pearl millet and sweet sorghum are two interesting crops for bioethanol production. However, if the juice is not extracted from the biomass immediately after harvest, the biomass has to be transported and stored for further juice extraction. This delay could affect the amount of juice extracted and its sugar concentration. This paper presents the results of 3 years of experiments where different storage modes (chopped and whole stalks) and various storage time (0 to 14 days) were applied on two different crop species (sweet pearl millet and sweet sorghum). Storing sweet pearl millet as whole stalks for 2 weeks resulted in a water-soluble carbohydrate (WSC) concentration decrease of 52 %, while no significant decrease of the WSC concentration was observed for sweet sorghum. Whole stalks storage is much more efficient than storing the biomass chopped to avoid a rapid sugar loss. However, more juice can be extracted from stored chopped biomass than from stored whole stalks biomass. If the juice cannot be extracted quickly after the harvest, the biomass can be stored as whole stalks to avoid rapid sugar deterioration, especially for sweet sorghum.     

Maternal and progeny quality of Habrobracon hebetor Say (Hymenoptera: Braconidae) after cold storage

The ectoparasitoid Habrobracon hebetor Say (Hymenoptera: Braconidae) is an important biological control agent for lepidopterous pests of stored products. We investigated the effects of low temperature storage on the quality of adult parasitoids and their progeny. Newly emerged females were stored for 10, 20, 30, 40, 50, and 70 days at 5 ± 1 °C. Several reproductive and developmental parameters were then assessed to determine the quality of the adult parasitoids and their progeny. After more than 30 days of storage, there was a decrease in parental parasitism, but low temperature storage of parents had no effect on parasitism of the F1 generation. Parental longevity and fecundity decreased after more than 20 days of storage, but there was no effect of storage duration on the fecundity and longevity of the F1 generation until a storage duration of 50 days. Development time varied with storage duration but differences were within 2 days. Storage duration had no effect on the sex ratio of F1 and F2 generations. Our data show that H. hebetor can be cold stored for up to 20 days without adversely affecting the performance of the parasitoid. Therefore, short-term storage of H.hebetor adults could be used for maintaining and accumulating large numbers of parasitoids in mass rearing programs.     

The effects of white fluorescent light,far-red light,darkness, and moisture on spore germination of Lygodium heterodoxum (Schizaeaceae)

Spores of Lygodium heterodoxum Kunze were stored in dry and fully water-imbibed conditions in darkness at 23–25 C. Spores stored in dry conditions lose viability faster than those stored fully water-imbibed. After 1 year, less than 1% of the spores stored in dry condition germinated, while about 40% of the stored water-imbibed spores still germinated. The spores do not germinate in darkness, but they do germinate under white and far-red light.     

SENSORY SHELF-LIFE ESTIMATION OF ALFAJOR BY SURVIVAL ANALYSIS

Survival analysis methodology was used to estimate the shelf life of alfajor (a chocolate‐coated individually wrapped cake) at 20 and 35C by using results obtained from consumers when asked if they would accept or reject samples with different storage times. Sensory acceptability (measured by consumers), off‐flavor (measured by a trained panel) and moisture content were linearly related to time. These correlations were used to estimate values at the shelf‐life times calculated for 25 and 50% rejection probability. Survival analysis provided the following shelf‐life estimation: 74 days at 20C and 33 days at 35C for a 25% of rejection, 87 days at 20C and 39 days at 35C for a 50% of rejection. An alfajor stored at 20C having an acceptability value below 4.9 (1–9 hedonic scale) and off‐flavor intensity above 5.3 (0–10 scale) would be rejected by 25% of the consumers. Chemical data were not good shelf‐life predictors.     

Deterioration of food in cold stores caused by Rattus rattus and its control—A case study

In a cold store, the house rat, Rattus rattus, damaged fruits and vegetables, including potato (Solanum nigrum), cauliflower (Brassica oleracea), sweet orange (Citrus sinenis), mango (Mangifera indica), grape (Vitis vinifera) and apple (Malus pumilla). Sweet orange and grape were damaged most, and damage to potatoes was relatively low. Packaging materials like jute bags and cardboard boxes were more frequently damaged by rats than were wooden boxes. Rats avoided metallic bait containers because they were made of good conductors of heat. Trapping of rats conducted using insulated traps resulted in the control success of 83–94%.     

Effect of different cold storage periods on parasitization performance of Trichogramma cacoeciae (Hymenoptera,Trichogrammatidae) on eggs of Ephestia kuehniella (Lepidoptera,Pyralidae)

The parasitism rates by Trichogramma cacoeciae Marchal (Hymenoptera, Trichogrammatidae) using Ephestia kuehniella Zell. (Lepidoptera, Pyralidae) eggs held at 0, 4 and 8°C and for up to 31 days was measured. Parasitism was lowest on eggs held at 8°C and highest on eggs held at 0°C. The highest parasitism, 97.8%, was measured for parasitoids attacking eggs held for 3 days and stored at 0°C. Parasitism of eggs stored at all three temperatures decreased with increasing duration of storage. The number of T. cacoeciae successfully developing and emerging as adults after storage in E. kuehniella eggs held at 0, 4 and 8°C was measured. Parasitoid emergence was >83% from E. kuehniella eggs stored at 8°C for 3 weeks. Storage at 0°C caused a significant decline in parasitoid emergence after 2 weeks (P<0.05). Storage at 0°C for more than 4 weeks reduced fecundity by 50%. T. cacoeciae parasitized the highest number of E. kuehniella eggs 1 day after adult emergence. The oviposition period lasted 6–7 days, although the parasitoids lived up to 13–14 days. Impact of storage time and temperature on parasitism rates by T. cacoeciae stored while in E. kuehniella eggs was measured. As storage time and temperature increased, subsequent parasitism rates of resulting adult T. cacoeciae decreased. Eggs of E. kuehniella can be stored at 0°C for up to 31 days. Trichogramma cacoeciae developing in eggs of E. kuehniella can be stored at 4°C for up to 5 weeks prior to release.     

Viability and virulence of blastospores of Metarhizium anisopliae (Metch.) Sorokin after storage in various liquids at different temperatures

Blastospores of three strains of Metarhizium anisopliae were stored in 18 liquids at 4°C, 20°C and 35°C for 18 weeks, 12 weeks or 9 days respectively. Viability was quantified by determination of their germination. In bioassays the virulence of stored blastospores was studied using adults and third instars of Locusta migratoria migratorioides (R. & F.) and compared to those of freshly produced blastospores and conidia. Generally, there was great variability in the viability of blastospores, depending on the fungal strain and the liquids used. Blastospores survived best at 4°C in 10% hydroxyethyl starch; for example, germination of M. anisopliae strain 97 still amounted to more than 80% after storage for 18 weeks. Other suitable liquids were deionized water, 25% Ringer's solution and 1% sodium alginate. The viability of blastospores stored at 20°C was considerably shorter than at 4°C. During storage for 12 weeks at 20°C the best protective liquids for M. anisopliae strain 97 were 25% Ringer's solution (43% germination), deionized water (23%) and 10% hydroxyethyl starch (23%). At 35°C, 45% of M. anisopliae strain 97 blastospores still germinated after storage for 7 days in 25% glycerol. The bioassays revealed that the virulence of blastospores after storage was comparable to that of fresh ones and even better than that of fresh conidia. In general, the LT₅₀ was about 4–6 days at an alternating day/night temperature of 28/20°C.     

The impact of post-harvest storage on sweet corn aroma

Fresh market sweet corn (Zea mays L.) is a high sugar, high moisture vegetable that, due to its fast metabolic rate, is susceptible to rapid post-harvest decay at ambient temperatures. Immediate cooling and storage at low but not freezing temperatures are well established industry practices for maintaining post-harvest sugar content. Less is known about how post-harvest storage temperature impacts other important sweet corn consumer traits, such as aroma. In this study we measure the production and stability of the cooked sweet corn aroma compounds dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 3-methyl furan, 3-methyl butanal and 2-methyl butanal. We reveal that these aroma compounds are also susceptible to post-harvest decay if sweet corn is stored at ambient rather than cool temperatures. Furthermore, the quantities and post-harvest decay rates of aroma volatiles vary among different sweet corn lines, indicating that sweet corn genetics can impact maintenance of post-harvest flavor.     

Role of calonyctin on free sugars in relation to starch accumulation in developing sweet potatoes

Calonyctin, a natural plant growth regulator extracted from the leaves of Calonyction aculeatum (L.) House, can promote crop growth and increase crop yield. The specific reasons for this response are unknown. This study was conducted to determine the effect of calonyctin treatment on the free sugars of sweet potato [Ipomoea batatas (L.) Lam.] as related to starch accumulation. The sweet potatoes were grown in the field in 1992, treated by foliar spray with Calonyctin concentrations of 0 (control) and 0.1 activity unit (CTSP) at 20 days after planting (DAP) at the rate of 190 liters of diluted solution/ha., and sampled periodically to determine free sugars. The response of sweet potato to calonyctin was first detected at 40 days after treatment (on 60 DAP). Data indicated that calonyctin treatment significantly increased starch synthesis in storage roots, decreased the fluctuation tendency of total sugar level during the growth period, and kept the sugar level relatively constant with a gradual rise regardless of variations in weather. The level of the reducing sugars in CTSP leaves was higher at 60 and 160 DAP and lower at 100, 120, and 140 DAP. During rainy days (100 DAP), the reducing sugars in CTSP storage roots remained at a lower level when those in controls reached high levels. The sucrose content in CTSP leaves was 40–138% greater than that in controls except at 80 and 120 DAP, and the ratio of sucrose to total nonreducing sugars remained at 100% in CTSP leaves even on rainy and cool days and above 96% in CTSP storage roots except on cool days (140 and 160 DAP), suggesting that calonyctin treatment promoted the synthesis and transfer of sucrose and supplied abundant sugar precursors for starch accumulation in storage roots.Abbreviations DAP days after planting - CTSP calonyctin-treated sweet potato with 0.1 activity unit     

The influence of storing beef aerobically or in vacuum packs on the shelf life of mince

Aims: To investigate the influence of aerobic or vacuum pack storage of beef trimmings on the microbiology, colour and odour of subsequently produced mince. Methods and Results: Trimmings stored aerobically for 7 or 10 days and in vacuum packs for 7, 10, 14 or 22 days at 0 or 5°C were minced, stored aerobically at 0 or 5°C for up to 7 days and examined daily to determine Total viable, Pseudomonas, Lactic acid bacteria, Brochothrix thermosphacta, and Enterobacteriaceae counts, colour and odour. Mincing reduced counts, particularly of Pseudomonas, B. thermosphacta and Enterobacteriaceae, probably because of the action free radicals released from muscle and bacterial cells. Storage of vacuum‐packed trimmings for 22 days resulted in improved mince colour and inhibition of the growth of Pseudomonas. Conclusions: The shelf life of mince from trimmings is directly influenced by the trimmings storage conditions, and longer‐term vacuum storage of trimmings produced improvements in mince quality. Significance and Impact of the Study: There appears to be no scientific rationale for limiting the storage of vacuum packaging beef trimmings to 15 days, prior to mince production, as stated in EU 835/2004. This study identifies advantages in storing trimmings in vacuum packs for at least 21 days prior to mincing, in terms of improved mince quality.