EFFECT OF CONTROLLED ATMOSPHERE ON FLAVOR STABILITY OF ALMONDS

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Abstract
A low oxygen atmosphere, known to control insect infestations in stored almonds, was studied to determine its effect on flavor changes in stored inshell almonds and almond meats at 18.5 and 27°C. Sensory comparisons of the products stored in low oxygen and normal atmosphere at these temperatures after 1, 3, 6, 9 and 12 months of storage indicate the following: (1) In normal atmosphere at both 18.5 and 27°C, inshell almonds were much more stable than almond meats; (2) In the low oxygen atmosphere, no significant differences were observed between storage as meats or inshell; (3) Temperature had a highly significant effect on off‐flavor development in meats stored in normal atmosphere but no significant effect on those stored in the low oxygen atmosphere; (4) Storage in the low oxygen atmosphere caused less off‐flavor development than in normal atmosphere for both meats and inshell almonds.