The effects of gaseous chlorine dioxide (ClO2) treatment,
applied to inactivate Salmonella, on
lipid oxidation, volatile compounds, and chlorate levels of dehulled
almonds were evaluated during a 3 month accelerated storage at 39
°C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation
as indicated by increased peroxide values, total acid number, conjugated
dienes, and thiobarbituric acid-reactive substances. Furthermore,
several chlorine-containing volatile compounds including trichloromethane,
1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol
were identified in ClO2-treated samples. However, all the
volatile chlorine-containing compounds decreased during the 3 months
of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the
ClO2-treated samples. The amounts of non-ethanol alcohols,
aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present
in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous
ClO2 treatment promoted lipid oxidation, generation of
volatiles of lipid origin, and several chlorine-containing compounds.