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CORRELATION OF OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF PECAN KERNEL QUALITY
Author(s) -
FORBUS W. R.,
SENTER S. D.,
LYON B. G.,
DUPUY H. P.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06558.x
Subject(s) - hexanal , aroma , flavor , tetradecane , food science , mathematics , chemistry , kernel (algebra) , statistics , organic chemistry , pure mathematics
Stuart pecan kernels were stored at 21°C 65% RH, and subjective evaluation and objective measurements of selected quality parameters were made at 3‐wk intervals for 12 wk. The subjective evaluations for aroma and flavor were made by a trained taste panel. Objectively determined data included peroxide values, free fatty acid values, carbonyl factors, Hunter color values, and results of direct GLC analyses of volatile compounds. GLC analyses were made for total volatiles and for hexanal, dodecane, tridecane, and tetradecane. Correlations between sensory scores and the objective measurements for all quality parameters that varied significantly with storage time were determined. Of the parameters evaluated in this study, content of volatiles determined by direct GLC appeared to best indicate pecan kernel quality. The simple linear regressions of flavor score with the logarithm of total volatiles and tridecane content gave correlation coefficients of ‐0.95 and ‐0.93, respectively.