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; Sándor Kocsubé; Ottó Bencsik; András Szekeres; Csaba Vágvölgyi; Judit Krisch

doi:10.14232/abs.2018.2.141-145

Authors

Máté Berta
István Molnár
Ádám Zentai
Anita Kecskeméti
Erika Beáta Kerekes
Elvira Nacsa-Farkas
Csilla Gömöri
Anita Vidács https://orcid.org/0000-0002-4399-8734
Sándor Kocsubé https://orcid.org/0000-0001-7839-0510
Ottó Bencsik
András Szekeres https://orcid.org/0000-0003-1651-4623
Csaba Vágvölgyi https://orcid.org/0000-0003-0009-7773
Judit Krisch https://orcid.org/0000-0002-6164-7794

DOI:

https://doi.org/10.14232/abs.2018.2.141-145

Keywords:

clove, essential oils, rancidity, 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.

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