M. Berta, I. Molnár, Á. Zentai, Anita Kecskeméti, E. Kerekes, Elvira Nacsa-Farkas, Csilla Gömöri, Anita Vidács, S. Kocsubé, O. Bencsik, A. Szekeres, C. Vágvölgyi, J. Krisch
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Preservation effect of cinnamon and clove essential oil vapors on shelled walnut
Shelled walnut (Juglans regia) kernels are prone to rancidity during storage. In this study we examined the preservation effect of cinnamon and clove essential oil (EO) vapors compared to cold storage and vacuum packaging by measuring the hexanal content, indicating rancidity, in stored walnut kernels. Odor and taste of stored shelled walnut was investigated by sensory evaluation and by measuring residues of the main EO components in the kernels. During storage under EO vapors, cinnamaldehyde and eugenol were absorbed on the surface of walnuts in a time-dependent manner changing the odor and taste of the kernels. Clove (Syzygium aromaticum) EO prevented rancidity and EO treated kernels were rated as acceptable by the sensory panel while cinnamon EO treatment increased rancidity compared to the other treatments and the control samples.
期刊介绍：
Acta Biologica Szegediensis (ISSN 1588-385X print form; ISSN 1588-4082 online form), a member of the Acta Universitatis Szegediensis family of scientific journals (ISSN 0563-0592), is published yearly by the University of Szeged. Acta Biologica Szegediensis covers the growth areas of modern biology and publishes original research articles and reviews, involving, but not restricted to, the fields of anatomy, embryology and histology, anthropology, biochemistry, biophysics, biotechnology, botany and plant physiology, all areas of clinical sciences, conservation biology, ecology, genetics, microbiology, molecular biology, neurosciences, paleontology, pharmacology, physiology and pathophysiology, and zoology.
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