The Study of Oxidative Processes in Walnut Fats during Storage

Objectives: The aim of this paper was to explore chemical and sensory stability of walnuts during their storage. Methods/ Statistical Analysis: We have determined fatty acid composition, chemical parameters of lipid oxidation (peroxide and thiobarbituric values and conjugated dienes) during storage of walnuts. The accelerated storage of walnuts was used to reveal changes in sensory characteristics of walnuts, as well as significant increase of peroxide and thiobarbituric values and conjugated dienes contents. Findings: The results of our studies allowed establishing a correlation between physico-chemical parameters of oxidative damage of walnuts and their organoleptic characteristics. Determination of volatile compounds revealed the substances that caused the appearance of rancid taste and smell. Determination of fatty acid composition showed that during storage an increase of amount of saturated fatty acids and decrease of amount of polyunsaturated fatty acids occur. Application/Improvements: The research results can be used to predict shelf life of nuts, and to develop the methods of its increasing.