Preservation effect of cinnamon and clove essential oil vapors on shelled walnut

Abstract

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. ABSTRACT clove essential oils rancidity walnut KEY WORDS Volume 62(2):141-145, 2018 Acta Biologica Szegediensis

Perspective Methods for Preserving the Quality of Walnut (Juglans Regia) Kernels During Storage

“…В исследовании [27] ядра грецких орехов хранились в холодильнике при 4 °C и при температуре окружающей среды в вакуумных упаковках или в контейнерах с корицей или эфирным маслом. Запах и вкус хранящихся очищенных грецких орехов исследовали сенсорным методом и измерением содержания гексанала во время хранения.…”

Exploring the Efficacy of Biocontrol Microbes against the Fungal Pathogen Botryosphaeria dothidea JNHT01 Isolated from Fresh Walnut Fruit

“…Various preservation methods, including radiation [ 16 ], edible coating [ 17 ], low-temperature storage [ 5 ], and essential oil vapors [ 18 ], have been developed to prolong the shelf life of walnuts. However, antifungal therapy with these approaches has had few positive effects.…”