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

Máté Berta, István Molnár, Ádám Zentai, Anita Kecskeméti, Erika Beáta Kerekes, Elvira Nacsa-Farkas, Csilla Gömöri, Anita Vidács, S. Kocsubé, Ottó Bencsik, A. Szekeres, C. Vágvölgyi, Judit Krisch

Research output: Contribution to journalArticle

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.

Original languageEnglish
Pages (from-to)141-145
Number of pages5
JournalActa Biologica Szegediensis
Volume62
Issue number2
DOIs
Publication statusPublished - Jan 1 2018

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Keywords

  • Clove
  • Essential oils
  • Rancidity
  • Walnut

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Berta, M., Molnár, I., Zentai, Á., Kecskeméti, A., Kerekes, E. B., Nacsa-Farkas, E., Gömöri, C., Vidács, A., Kocsubé, S., Bencsik, O., Szekeres, A., Vágvölgyi, C., & Krisch, J. (2018). Preservation effect of cinnamon and clove essential oil vapors on shelled walnut. Acta Biologica Szegediensis, 62(2), 141-145. https://doi.org/10.14232/abs.2018.2.141-145