Consumer acceptability of dry medium-roasted almonds stored under varying storage conditions
Cheely, Anna Nicole
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Consumers reject roasted almonds primarily due to rancidity development during storage. Dry medium-roasted Nonpareil almonds were stored in polypropylene (PP) bags at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Chemical/instrumental analyses and descriptive and consumer sensory testing were conducted over 16 months. Three PP and one HBB samples, held at higher RH and/or temperatures, were rejected by consumers. Descriptive panelists found increases in rancidity and hardness reflective of chemical/instrumental data in rejected PP but not HHB samples. For the rejected HHB sample, consumer comments suggest deterioration of characteristic flavor attributes rather than presence of flavor notes related to rancidity. Overall, storage in HBB rather than PP resulted in better quality retention over the storage period, especially when held under more abusive conditions.