Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance was written by Luo, Kathleen K.;Chapman, Dawn M.;Lerno, Larry A.;Huang, Guangwei;Mitchell, Alyson E.. And the article was included in Journal of the Science of Food and Agriculture in 2021.Synthetic Route of C6H10O2 This article mentions the following:
BACKGROUND : The harvest weights of sweet almonds (Prunus dulcis) have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods, increasing the probability of moisture exposure. Wet almonds can be mech. dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf-life, and consumer acceptance. To address this, almonds were exposed to 8% moisture and dried with low heat (ME). Almonds were roasted and stored under accelerated conditions for 12 mo and markers of lipid oxidation, headspace volatiles, sensory attributes, and consumer liking were evaluated. RESULTS : At 7 mo of storage, light roast ME almonds had higher levels of volatiles related to lipid oxidation than non-moisture exposed almonds (NME) and were significantly higher in oxidized, cardboard and painty / solvent flavors. Although untrained consumers did not show significant preferences between the light roast ME and NME almonds, there were quality losses related to lipid oxidation that trained panelists could detect. Dark roast ME almonds demonstrated significant lipid oxidation by 5 mo of storage, indicating they will have a compromised shelf life. Findings also indicate that octanal, nonanal, 2-octenal, and hexanoic acid are good indicators of consumer acceptability. CONCLUSION : The results of this research illustrate that post-harvest moisture exposure with mech. drying has a significant effect on the storage quality of roasted almonds and is most pronounced in dark roast products. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Synthetic Route of C6H10O2).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Synthetic Route of C6H10O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics