Abstract
ABSTRACTEight phenolic acids were isolated from the testa of Stuart pecan kernels and identified by gas‐liquid chromatography‐mass spectrometry (GLC‐MS). Acid quantities decreased significantly during 12 wk of accelerated storage of the kernels at 21°C, 65% RH. High correlations (r = 0.95‐0.97) were obtained between decreases in the dihydroxy and trihydroxy benzoic acids and declines in sensory quality of the kernels, indicating that these compounds are implicated in storage stability. Acids identified by GLC‐MS analyses were gallic, gentisic, vanillic, protocatechuic, p‐hydroxybenzoic, and p‐hydroxyphenylacetic acids. Coumaric and syringic acids were present in trace amounts and were identified primarily by comparison of their retention times with those of authentic compounds on two dissimilar GLC columns. Gallic was the predominant acid and constituted ca 78% of those present.
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