OXIDATIVE STABILITY IN RAW AND ROASTED PECANS - CHEMICAL, PHYSICAL AND SENSORY MEASUREMENTS

To develop predictive relationships for sensory responses of crunchine ss and rancid aroma and flavor, raw and roasted pecans were stored und er two different relative humidities (55 and 65%) up to 8 mo. In respo nse to relative humidity, rancid scores did not differ with either raw or roasted pecans. Rancid scores in raw and roasted pecans during sto rage most closely paralleled peroxide value and thiobarbituric acid re active substances, respectively. Multiple regression models employing two or three oxidative and chemical measurements led to better predict ion of sensory scores. In general, primary oxidative products of triac ylglycerols factored into the models for raw pecans while secondary ox idative products of total lipids factored into the models for roasted pecans.