02699naa a2200361 a 450000100080000000500110000800800410001902400490006010000160010924501770012526000090030252015060031165000150181765000270183265300370185965300230189665300160191965300160193565300200195165300260197165300290199765300610202670000230208770000230211070000220213370000250215570000240218070000220220470000230222670000200224970000230226977300450229221773532025-07-16       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/1750-3841.701762DOI1 aLEAL, A. R.  aOxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.h[electronic resource]  c2025  aCashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important to provide a basis for encouraging consumption. This study aimed to characterize cashew nut oil’s physical, chemical, and sensory composition. It also evaluated changes in the oil over 60 days of storage at 30 ◦C, 40 ◦C, and 50 ◦C (accelerated storage). The results showed that cashew nut oil contains anacardic acids and phytosterols and is primarily composed of oleic acid (65.24%–66.49%). Throughout storage, subtle changes in the oxidative quality of the oil were observed, particularly at 50◦C, with increases in acid value (0.74–0.96 mg KOH/g) and peroxide value (1.43–4.60 meq/kg), color differences (ΔE, 0.37–8.83), and a reduction in polyunsaturated fatty acids (16.98%–16.63%). However, the acidity and peroxide values did not exceed the limits stablished by the Codex Alimentarius (4.0 mg KOH/g and 15 meq/kg, respectively). Sensory acceptance decreased over time, but at the end of storage, the oil still received scores above 6 (liked slightly). Furthermore, the Check-All-That-Apply test revealed that the oil exhibited positive sensory attributes, such as yellow color, shiny, light appearance, sweet taste, neutral flavor, and cashew nut aroma. It was concluded that the oil has great potential for commercialization and consumption, both for direct use and in culinary preparations.  aAnacardium  aAnacardium Occidentale  aCheck-All-That-Apply (CATA) test  aFatty acid profile  aFocus group  aGrupo focal  aOld-pressed oil  aÓleo prensado a frio  aPerfil de ácidos graxos  aTeste de verificação de todos os que se aplicam (CATA)1 aOLIVEIRA, G. F. DE1 aSILVA, E. K. M. DA1 aARAÚJO, A. J. C.1 aARAÚJO, I. M. DA S.1 aMAGALHAES, H. C. R.1 aRIBEIRO, P. R. V.1 aSOUZA, A. C. R. de1 aDIONISIO, A. P.1 aSOUSA, P. H. M. DE  tJournal os Food Science, 90:e70176.2025.