Moldy nuts

Unshelled and shelled nuts are frequently stored at relative humidities of about 65%, which allows them to mold. Moisture which condenses on individual nuts on removal from refrigeration may also result in molding. Some molds develop aflatoxin which prohibits them from being used in foods. They are suitable only for oil stock or fertilizer, and can be bought at a very low price. After extracting the oil by the expeller method and refining, it is suitable for food purposes. The presscake still contains aflatoxin and is unsuitable for animal feed. The solution to this problem is to store nuts of all kinds in dry places. 

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Figure 6. NIR spectra of good nuts and moldy nuts Tya/Tnoo s rented to degree of mould infection.

Moldy nuts or grains Alkylating agent, modifies guanine, causes... 

SELECTION, PREPARATION, AND USES. Almonds in shells should be free from splits, cracks, stains, or holes. Moldy nuts should be discarded. Nutmeats should be plump and fairly uniform in color and size. Limp, rubbery, dark, or shriveled kernels are likely to be stale. If antioxidants are added to delay the onset of rancidity, thus extending the shelf life of packag nutmeat, they are listed on the package. 

The most common source of aflatoxins is moldy food, particularly nuts, some cereal grains, and oil seeds. The most notorious of the aflatoxins is aflatoxin B1( for which the structural formula is shown in Figure 19.1. Produced by Aspergillus niger, it is a potent liver toxin and liver carcinogen in some species. It is metabolized in the liver to an epoxide (see Section 7.3). The product is electrophilic with a strong tendency to bond covalently to protein, DNA, and RNA. Other common aflatoxins produced by molds are those designated by the letters B2, G1( G2, and M,. 

The public s perception of toxicity and risk often differs from that found by scientific testing.16 The idea that natural 17 is better than chemical is overly simplistic. Many chemicals found in nature are extremely potent biologically. Mycotoxins are among these.18 Aflatoxins (1.4) were discovered when turkeys fed moldy ground nut (peanut) meal became ill and died. They are among the most potent carcinogens known. 

Cheese flavor. C. f. is formed from milk fat, milk protein, lactose during the maturation of cheese mainly through enzymatic and microbial processes. Quantitative and, sometimes, qualitative differences are responsible for the diversity of cheese flavors. Typical aroma substances are the free C4-C,2 fatty acids, C7, C and C, 2-alkanones (also in Roquefort cheese), the butter aroma substances acetoin, 2,3-butanedione, and 5- alkanolides, (-)-(R)-l-octen-3-ol (fungus note in Camembert), 4-alkanolides and alkylpyrazines with nut-like nuances, indole, skatole, and phenols with stable-like odors, as well as numerous sulfur compounds such as methional, methyl mercaptan (moldy, coal-like), dimethyl sulfide and dialkyl polysulfides with, in part, onion- and garlic-like nuances. Furaneol" and homofuraneol (see hydroxyfura-nones) are responsible for the sweetish odor of Em-mental cheese. 

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