Multivariate analysis to discriminate the behavior of oxidation and sensory characteristics of pecans on oxidative stability of Stuart pecan [Carya illinoinensis (Wangenh.) K.Koch] cultivar.

A.M. SANCHO; ANDREA BIOLATTO; LUCANA ROSSETTI; A.M. DESCALZO; CARDUZA F; G GRIGIONI; ENRIQUE FRUSSO; EDUARDO MADERO.; TABLADA, M

Congreso; XXVth International Biometric Conference; 2010

The supervised statistical procedure of stepwise discriminant analysis (SDA) was used to investigate the grouping of nut samples as a function of storage time, taking together the objective variables to determine the oxidative stability of Stuart pecans comparing room-temperature and refrigerated storage conditions throughout a ten-month period. Unshelled pecans were stored at 2ºC and 20ºC at 65% Relative Humidity (RH) and the oxidative stability was evaluated at two-month intervals. Progression of oxidative damage was monitored by TBARS, pentanal, hexanal and sensory analysis. Multivariate analysis was a useful tool to discriminate the behavior of oxidation and sensory characteristics of pecans at different storage times.