Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

NIR technology was used to analyze the fatty acid composition of fat tissue from conjugated linoleic acid fed pigs by direct application of a fibre optics probe on two different locations of subcutaneous fat. One hundred and fifty-three pigs were fed three different diets and the fatty acid profile of subcutaneous fat from Gluteus medius was analyzed using gas chromatography and FT-NIR in a longitudinal and transversal cut. Spectra were acquired using a Bruker Optics Matrix-F duplex spectrometer equipped with a fibre optics probe (IN-268-2). Total saturated, monounsaturated and polyunsaturated together as well as oleic and stearic fatty acids were predicted accurately (R² > 0.70), myristic, and linoleic fatty acids were predicted with lower accuracy (0.60 < R² < 0.70), while palmitic, asclepic and α-linolenic fatty acids were poorly predicted (R² < 0.60). Results indicated that NIR technology has potential as a rapid tool to discriminate carcasses from animals fed diets with different fatty acid composition by a direct measurement on the fat from the ham.     

Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat

To evaluate the effect of supplementing the diet of Comisana sheep with by-products from industrial tomato manufacture on the fat composition and conjugated linoleic acid (CLA) content of milk fat, two groups of 50 ewes each were fed either total mixed ration standard (TMRS) or total mixed ration with added tomato by-products (TMRA). Milk fat composition was determined by high-resolution gas chromatography (HRGC). The milk fat content for the animals fed the TMRA diet increased by 6.41% (P < 0.01) after six weeks, compared with the animals fed the TMRS diet. The CLA content in the milk fat for the group of animals fed the TMRA diet was 19.8% (P < 0.05) higher than for those fed the TMRS diet, and reached 1.33 g 100 g^?1 fat, while the polyunsaturated fatty acid (PUFA) content increased by a 6.43% (P < 0.05) and reached 7.12 g 100 g^?1 fat. The fatty acid composition showed an increase in the amount of polyunsaturated fatty acids. The n ? 3:n ? 6 ratio increased by 13% in the milk from sheep fed with the TMRA diet. These observations were confirmed by triglyceride analysis, which showed a decrease in the amount of short-chain (C₂₈–C₃₂) and medium-chain (C₃₄–C₄₂) triglycerides after six weeks, while the opposite was observed for the long-chain triglycerides (C₄₄–C₅₄).     

Production of conjugated linoleic acid enriched milk and dairy products from cows receiving grass silage supplemented with a cereal-based concentrate containing rapeseed oil

Opportunities for the production of milk and dairy products enriched with cis-9, trans-11 conjugated linoleic acid (CLA) were investigated. Eighteen mid-lactation cows were used in a continuous-design for 7 weeks. During the first week, cows received grass silage ad libitum supplemented with 10 kg per day of a cereal-based concentrate (control) that was replaced with a concentrate containing 50 g kg⁻¹ of rapeseed oil (RO). Changes in milk fatty acid composition were monitored on a weekly basis and milk produced was used to manufacture Edam cheese and butter. Inclusion of RO in the concentrate supplement increased the mean levels of trans-octadecanoic, monounsaturated, CLA and polyunsaturated fatty acid in the milk fat from 1.6, 25.7, 0.46 and 2.8 to 4.3, 35.3, 1.02 and 3.9 g 100 g⁻¹ total fatty acids, respectively. In contrast, the mean level of saturated fatty acids decreased from 71.4 to 60.7 g  100 g⁻¹ total fatty acids. Changes in milk fatty acid composition due to RO occurred within 7 days, with responses reaching a plateau after 21 days. Furthermore, the CLA concentrations in the milk fat from individual cows ranged between 0.37 and 0.65 and 0.43 and 2.06 g 100 g⁻¹ total fatty acids for the control and RO diet, respectively. CLA enriched milk was used successfully to manufacture of Edam cheese and butter with softer textures but with acceptable organoleptic and storage properties. Processing milk into butter or cheese had no effect on the CLA concentrations indicating that enrichment of dairy products is dependent on the content in raw milk fat.     

Enrichment of the conjugated linoleic acid content of bovine milk fat by dry fractionation

This study investigated the effect of fat fractionation on the conjugated linoleic acid (cis-9, trans-11-C_18 : 2) content of bovine milk fat. Anhydrous milk fat was fractionated into hard and soft fractions using controlled cooling and agitation. Fractionation of milk fat pre-melted at 60°C using a temperature programme of 33–10°C and a cooling rate of 0.58°C h⁻¹ yielded a soft fraction containing 63.2% more conjugated linoleic acid (2.22 g 100 g⁻¹ FAME), which was also enriched in polyunsaturated fatty acids and vaccenic acid (trans-11-C_18 : 1) compared with the parent fat. Agitation following fractionation was found to have a negative effect on the conjugated linoleic acid content of the soft fraction. Refractionation of the soft fraction did not increase the yield of conjugated linoleic acid. The conjugated linoleic acid and trans fatty acid content of 26 selected food products ranging in milk fat content from 0 to 100% is reported. Conjugated linoleic acid concentrations ranged from 0 to 16.2 mg g⁻¹ fat and were generally lower than the trans fatty acid content which ranged from 0 to 155.7 mg g⁻¹ fat. Spreads containing vegetable oils contained higher trans fatty acid and lower conjugated linoleic acid contents than milk fat-containing products. This study highlights that a milk fat fraction enriched in conjugated linoleic acid may be achieved by dry fractionation.     

Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

The physico-chemical characteristics, proteolysis (classical nitrogen fractions, caseins and their degradation products and free amino acids), and lipolysis (fat acidity and free fatty acids) were studied throughout the ripening of three batches of Babia-Laciana cheese, a Spanish traditional variety made from raw goats’ milk. The main compositional characteristics of this cheese at the end of the ripening are its high content of total solids (TS) (78.0±2.4 g 100 g⁻¹ of cheese) and fat (61.1±1.2 g 100 g⁻¹ of TS), the presence of residual lactose (1.6±0.8 g 100 g⁻¹ of TS) and its low content of sodium chloride (1.1±0.7 g 100 g⁻¹ of TS) and ash (2.8±0.5 g 100 g⁻¹ of TS). Its pH values (4.44±0.72) are extraordinarily low. The evolution and final values of the different nitrogen fractions show that this cheese undergoes a very slight proteolysis, a fact which was corroborated when the caseins and their degradation products were quantified: β-casein did not undergo any modification throughout ripening, while only 21% of the α_s-caseins were degraded. Free amino acids content increased by a factor of about 7 throughout ripening, resulting in a high content of γ-amino butyric acid and a low content of glutamic acid at the end of the process. Fat acidity increased very slightly, approximately 4.5 times, during ripening, reaching final values of 3.5±2.2 mg KOH g⁻¹ of fat. The total free fatty acids content showed a similar evolution to fat acidity. At the end of the ripening process, the main free fatty acid was C_18:1, followed by C₁₆ and C₁₀.     

Nondestructive estimation of fatty acid composition in soybean [Glycine max (L.) Merrill] seeds using Near-Infrared Transmittance Spectroscopy

The potential of Near-Infrared Transmittance (NIT) Spectroscopy for estimation of fatty acid composition in soybean seed samples was studied. Total 612 whole seed samples with wide range of variability for major fatty acids were used to develop calibration equations by applying SNV de-trend and first derivative mathematical treatment in the range of 850–1048 nm. Useful chemometric models for most important fatty acids present in soybean seed oil were developed using Modified Partial Least Squares (MPLS) regression method. In external validation oleic (r² = 0.89, SEP = 1.61), linoleic (r² = 0.86, SEP = 1.50) and palmitic (r² = 0.89, SEP = 0.17) acids were predicted with good accuracy, while the predictions for linolenic acid (r² = 0.78, SEP = 0.36) and stearic acid (r² = 0.63, SEP = 0.11) had relatively poor accuracy. The whole-seed NIT spectroscopy equations for fatty acid estimation would be useful for improving efficiency of breeding programs aimed at altering fatty acid composition in soybean.     

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

The oxidative stability of seven oils with different fatty acid profiles was assessed. Oxidation at 0, 2 and 4 h at 180 °C was monitored by measuring the absorbance of thiobarbituric acid reactive substances (TBARS) along the absorption spectrum (300–600 nm), the volatile aldehydes (HS-SPME–GC–MS) and the fatty acid profile (FID-GC).TBARS absorption spectrum behavior depended on the lipid composition of heated oils. Higher absorbance increments during heating were noticed at 390 nm compared to 532 nm (from 2 to 21 fold higher depending on the oil), pointing to its better sensitivity to detect oxidation. Furthermore, a close relationship between ABS₃₉₀, the loss of polyunsaturated fatty acids and their corresponding oxidation compounds (volatile aldehydes) was revealed by Principal Component Analysis.Multiparametric equations allowed predicting the formation of volatile aldehydes of heated oils by measuring only two parameters: TBARS₃₉₀ during their heating, and the lipid profile in unheated oils (MUFA, ω-3 and ω-6). Results pointed out the interest of choosing ABS₃₉₀ when the oxidative evolution of vegetable oils under heating is assessed by the TBARS test.     

A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different regions and climatic conditions

The proximate compositions and fatty acid profiles of the flesh of the fresh water fish zander (Sander lucioperca) obtained from Eğirdir Lake and from Seyhan Dam Lake were compared. The crude protein (18.8–18.1%), ash (1.37–0.75), and dry matter (20.67–20.09) contents of fish in Seyhan Dam Lake were observed to be higher than those in the other lake. Zander in Seyhan Dam Lake had a significantly (p < 0.05) higher lipid content than its Eğirdir counterpart. Differences were also observed in the fatty acid profiles. The percentages of total saturated fatty acids (SFA) and total monounsaturated fatty acids (MUFA) were higher in the zander in Seyhan Dam Lake than in Eğirdir Lake, whereas the corresponding total polyunsaturated fatty acids (PUFA) content was lower. Moreover, the fatty acid composition of these fish showed a relatively high ratio of PUFA/SFA (1.00). Both zanders showed palmitic acid, C16:0, to be predominant, (19.6–20.8%), followed by oleic acid, C 18:1 n − 9, (19.2–13.4%).The data obtained indicate that the % composition of n − 3 PUFAs is greater in the flesh of zander in Eğirdir Lake. This finding is in compliance with the fact that n − 3 fatty acids in fish living in cold climatic conditions have a higher % composition. It was concluded that the consumption of zander, widely found in Eğirdir Lake and having higher % composition of n − 3 PUFAs than those caught from Seyhan Dam Lake, is more beneficial for human health.     

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights

The sources of variation of health claimable omega-3 polyunsaturated fatty acids (eicosapentaenoic acid, EPA + docosahexaenoic acid, DHA) in 2000 Australian lambs were investigated using 98 sires (Merino, maternal or terminal breeds) that were mated to about 5000 Merino or crossbred (Border Leicester × Merino) ewes. Pasture was supplemented with feedlot pellets, grains or hay as necessary, when the availability of quality green pasture was limited. Lambs were grown at 8 sites across Australia and when slaughtered the longissimus lumborum muscle was collected. Site and kills within sites were the major sources of variation for health claimable fatty acids. These environmental effects are likely to be driven by dietary background. The sire variance differed from about one twentieth to a half of the residual lamb within dam variation, depending on site and kill. This is the first comprehensive study to investigate on-farm sources of variation of long chain omega-3 polyunsaturated fatty acid content of lamb meat.     

Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

The present study evaluated the quality of raw unpeeled almonds as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to almonds. Physicochemical (color, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (color, texture, odor, taste) properties of almonds were determined as a function of irradiation dose.Results showed a ten-fold increase in peroxide value (PV) after irradiation at a dose of 7 kGy. A small but statistically significant (p < 0.05) change was observed in hexanal concentration as a result of irradiation. No statistically significant (p > 0.05) changes were recorded in polyunsaturated fatty acids (PUFA) up to a dose of 7 kGy while monounsaturated fatty acids (MUFA) decreased manifested as a respective increase in saturated fatty acids (SFA) up to 3 kGy. Volatile compounds such as aldehydes, ketones and alcohols increased with increasing irradiation dose indicating enhanced lipid oxidation. Color parameter L^? decreased (p < 0.05) at doses > 3 kGy while color parameters a^? and b^? remained unaffected by irradiation. Sensory analysis showed that almonds remained organoleptically acceptable up to a dose of 3 kGy.Industrial Relevance: Irradiation is very efficient in controlling insects and growth of aflatogenic Aspergillus spp. in dry nuts.     

MRI-based analysis,lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

The present work was aimed to study Iberian dry-cured hams from pigs reared outdoors and either fed with acorns and grass (AG) or with oleic acid enriched concentrates (HO), by means of their fatty acid profile, sensory traits and Magnetic Resonance Imaging (MRI). The level of total saturated fatty acids (SFA) was higher in HO than in AG hams, whereas total monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) showed higher proportions in AG than in HO Iberian dry-cured hams. Besides, lower levels of the n ? 6/n ? 3 ratio were found in AG than in HO dry-cured hams. Sensory analyses only showed differences between AG and HO Iberian dry-cured hams in pastiness (higher in AG hams, p = 0.039) and marbling (lower in AG hams, p = 0.002). Pig feeding also leads to differences in two computational texture features obtained by MRI-based analysis. Thus, analysis of the fatty acid profile and MRI-based analysis might be used for classifying dry-cured hams from pigs fattened with different diets.     

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

The effect of the inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured Celta ham was studied. Twelve hams of each type (from three different diets: concentrate, mixed and chestnut) were used. Significant differences between treatments (P < 0.001) were found regarding total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Ham samples from the mixed and chestnut groups had less SFA (35.57% and 35.63%, respectively) with respect to ham samples from the concentrate group (40.33%), while hams from the mixed and chestnut batches showed higher values of MUFA than hams from the concentrate group (50.70 vs. 49.79 vs. 43.85, P < 0.001, respectively). From a nutritional point of view, Celta hams from chestnut diets could be considered as healthier regarding their fatty acid profiles (low n−6/n−3 ratio and high hypocholesterolemic/Hypercholesterolemic ratio). Discriminant analysis selected five variables (C_16:0, C_16:1cis-9, C_20:2, C_20:3n−6 and C_20:4n−6) and calculated two discriminating functions which verifies the presence of chestnut in the finishing diet.     

Comparison of NIR and MIR spectroscopic methods for determination of individual sugars,organic acids and carotenoids in passion fruit

In this work, NIR and MIR spectroscopy was investigated and compared for predicting passion fruit ripening parameters as sugars, organic acids and carotenoids. Spectra of 56 samples of the lyophilized passion fruit were collected using an integrating sphere in NIR range and attenuated total reflectance accessory in MIR range. Individual sugars (sucrose, glucose and fructose), organic acids (malic and citric acids) and carotenoids (β-carotene) contents were determined by reference methods. Spectral and reference data were analyzed by principal component analysis. Partial least square regression (PLSR) was used to establish calibration models. MIR technique was better than the NIR technique for glucose (R²_v = 0.942), fructose (R²_v = 0.855), sucrose (R²_v = 0.818), total sugar (R²_v = 0.914) and citric acid (R²_v = 0.913) content determination. On the other hand, NIR was superior for total acids (R²_v = 0.903) content determination. For malic acid and β-carotene contents both methods were unsatisfactory due to low concentrations of these constituents in the passion fruits.     

Lipase-catalyzed synthesis and characterization of flaxseed oil-based structured lipids

The biosynthesis of structured lipids (SLs) was carried out by the interesterification of flaxseed oil (FO) and tricaprylin (TC) in an organic solvent medium (OSM), using selected commercial lipases, including Amano DF, Novozym 435, Lipozyme TL-IM and Lipozyme RM-IM. The fatty acyl chains of the synthesized triacylglycerols (TAGs) were identified by atmospheric pressure chemical ionization/mass spectrometric (APCI/MS) analysis, while the fatty acid positional distribution of the MLM- and MML-SLs (M-medium and L-long chain fatty acids) was determined by silver-ion high-performance liquid chromatographic (Ag⁺/HPLC) analysis. The effects of reaction temperature (T_r, 30–50 °C), enzyme concentration (E_c, 0.5–4%, w/v), initial water activity (a_w, 0.05–0.43) and reaction time (R_t, 0–72 h) on the efficiency of the enzymes, were studied. The bioconversion yield (%) of the synthesized MLM- and MML-SLs was monitored under the established reaction parameters for each lipase. The maximum yield of MLM-SLs was obtained in the order, of Novozym 435 > Lipozyme TL-IM > Lipozyme RM-IM > Amano DF. Moreover, considering the ratio of the MLM- to MML-SLs produced by each enzyme, Novozym 435 and Lipozyme TL-IM were selected as the most effective enzymes for interesterification of FO and TC.     

Growth Inhibition of Mastitis Pathogens by Long-Chain Fatty Acids

Staphylococcus aureus, Staphylococcus hyicus, Streptococcus agalactiae, and Corynebacterium bovis were tested for sensitivity to long-chain fatty acids predominant in teat canal keratin. Anti-bacterial activity of free fatty acids on each bacterial species was measured after 12 and 24 h in chemically defined media. Polyene C_18:2 and C_18:3 acids were bactericidal to each species at ⩽10⁵ ng/ml⁻¹. The most bacteriostatic saturated fatty acids were C₁₂ and C₁₄. Streptococcus agalactiae growth was inhibited more by fatty acids after 24 h than after 12 h. No incubation time effect on growth responses of other species was determined. Polyoxyethylenesorbitan monooleate had a neutralizing effect on the bactericidal activity of polyene acids on C. bovis. Corynebacterium bovis were unable to grow in synthetic media containing individual free fatty acids as the sole source of preformed fatty acids. A relationship between bacterial species commonly isolated from bovine teat canals with resistance to fatty acids predominant in keratin was not evident.     

Chemical composition and potential of some underutilized tropical biomass. I: fluted pumpkin (telfairia occidentalis)

The seeds of Telfairia occidentalis have been subjected to standard chemical analysis to evaluate their properties. Proximate analysis indicated a low moisture content (6.30 ± 0.50%). The ash content was slightly higher than the range recommended for compounding of animal feed (3.44 ± 0.06%). The carbohydrate content was low (16.5 ± 0.12%). Starch, however, constituted the dominant carbohydrate (62.5 ± 0.48), while three sugars, glucose, fructose and sucrose were detected in the seed. The crude protein in the seed was high (16.0 ± 0.03%), a value which compared favourably with high protein seeds and nuts. In all, 16 amino acids were detected in the protein. Glutamic acid showed the highest concentration (16.4 g 100 g⁻¹), while lysine showed the lowest (2.6 g 100 g⁻¹). The brown oil extracted from the seed (yield 48.6 ± 0.94) had the following physicochemical properties; acid value, 3.05 ± 0.80 g, saponification value 166 ± 1.34 mg/KOH g⁻¹, free fatty acids, 0.3 g and peroxide value 3.02 ± 0.07 mg Eq kg⁻¹. The iodine value (80.1 ± 0.10)g 100 g⁻¹ indicated a preponderance of unsaturated fatty acid. Four fatty acids were detected whilst unsaturated acids constituted 61.3 g. Triglyceride was the dominant lipid species while hydrocarbons, waxes, sterols and sterol esters and higher alcohols, were detected in the unsaponifable matter. Results of nutritionally valuable mineral elements indicated that potassium occurred at the highest concentration.     

High pressure treatment on the tofu fatty acids and acylglycerols content

Three batches of tofu were purchased from the local market. The samples were packaged under vacuum, and half of them subjected to a pressure in a range of 100 to 350 MPa at ambient temperature (22 °C) for 15 min, the rest were considered as control. The soy fat was extracted with hexane and the characterisation of fatty acids composition as methyl esters (FAME) and their diacyl–triacylglycerols (DAG, TAG) were analysed by Gas chromatography (GC). The tofu fat is low in saturated fatty acids (SFA, ∼ 16%) and high in polyunsaturated fatty acids (PUFA, ∼ 64%). The DAG content was lower than 10% and the highest value obtained for TAG was for the CN54 (∼ 60%), followed for the CN52 (∼ 28%) and CN50 (∼ 4%). No significant changes on the profile fat pattern have been found after the high pressure treatment in the assayed conditions. The ratios of PUFA/SFA and n-6/n-3 are 4 and 7 respectively. Tofu can be subjected to HP of 350 MPa without significant changes in its fat pattern.Industrial relevanceTofu is becoming an increasingly important international product outside its traditional markets. The use of high pressure processing for preservation purposes is a potential to retain or increase the nutritional value of foods of high relevance. This paper concentrates on the impact of high pressure on polyunsaturated acid and di-triacylglycerols. Interestingly no significant changes due to high pressure treatment could be observed marking this an attractive processing option.     

Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

To increase the potential and better exploring of grape seeds that are an important wine-industrial waste, oils of ten traditional Portuguese grape varieties were evaluated in relation to their vitamin E content (tocopherols and tocotrienols), fatty acid profile, as well as, antioxidant properties. Our results showed that the grape-seed oils were a good source of γ-tocotrienol (499–1575 mg/kg), α-tocopherol (85.5–244 mg/kg) and α-tocotrienol (69–319 mg/kg). Concerning fatty acid profile, linoleic (C18:2cc), oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids were the predominant. Grape-seed oils demonstrated to be a good source of polyunsaturated fatty acids (PUFAs) (63.64–73.53%), whereas monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) ranged between 14.19–21.29% and 11.64–14.94%, respectively. Interesting values of DPPH and ABTS radical scavenging activities were also obtained. This study demonstrated that these seeds may be reused and their oils incorporated in other food products, taking into account the compounds with positive effects on human health that are present in their composition.     

Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: A natural source of bioactive compounds

The consumption of sprouts, common in Asia, has been growing in western countries, once they are a natural healthy food and considered as a valuable dietary supplement. Comparing with their mature counterparts, sprouts are usually richer in health-promoting phytochemicals. So, the nutritional composition and the biological potential of widely consumed sprouts of three species – Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. – were compared for the first time. Phenolic compounds and phytosterols were analyzed by HPLC–DAD and organic acids by HPLC–UV. The volatile profile was determined by HS-SPME/GC–IT/MS. Fourteen phenolic compounds (including four isoflavones), three sterols one triterpene, sixteen fatty acids, seven organic acids and thirty volatile compounds were determined. The antioxidant activity was assessed against DPPH^?, superoxide and nitric oxide radicals. G. max sprouts were the most active against DPPH^? (IC₅₀ = 1.337 mg/mL), while those of M. sativa were the most effective against superoxide and nitric oxide radicals (IC₅₀ = 67 μg/mL and IC₅₀ = 426 μg/mL, respectively). Data provide evidence of great similarities between G. max and M. sativa sprouts, both being rich in phenolic compounds, fatty acids and volatiles, and exhibiting better antioxidant activity. On the other hand, V. radiata showed higher amounts of sterols, triterpenes and organic acids. In this study it was found that the sprouts are a good source of bioactive compounds in our diet with health-promoting antioxidants.     

Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts

The present study investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Dark chocolate was packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) polyethylene terephthalate coated with SiOx//low density polyethylene (PET-SiOx//LDPE). Samples were packaged either under, vacuum or N₂ or with an oxygen absorber and stored in the dark at 20 °C for a period of 12 months. “Commercial” control samples for comparison purposes consisted of chocolate packaged in aluminum foil in air while “model” control samples used for sensory evaluation consisted of chocolate packaged in glass jars and stored at ? 18 °C. Quality parameters monitored were: peroxide value, hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.80 for fresh dark chocolate with hazelnuts and 6.51 meq O₂/kg chocolate fat for commercially packaged samples after 12 months of storage. Respective values for hexanal were 0.53 and 7.56 mg/kg. % Saturated fatty acids (SFA) increased with a parallel decrease in monounsaturated fatty acids (MFA) and polyunsaturated fatty acids (PUFA) after 12 months of storage mainly in least protected samples (commercial package). Likewise, after 12 months of storage an increase in concentration of aldehydes, ketones, alcohols and alkanes (p < 0.05) with a parallel decrease in pyrazines where observed especially in case of least protected products after 6 and 12 months of storage. In general after 12 months of storage chocolate showed whitening of the surface resulting to an increase in L* and a* values (p < 0.05) and a decrease in b* value. Dark chocolate with hazelnuts retained acceptable quality for ca. 8 months in commercial packages. For samples packaged in PET//LDPE irrespective of storage atmosphere the shelf life was 8 to 9 months and for samples packaged in PET-SiOx//LDPE irrespective of storage atmosphere the shelf life was 11 months. Finally for samples packaged with an oxygen absorber irrespective of packaging material the shelf life was at least 12 months.Industrial relevanceChocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods.