Results
Title

Flavor Fade in Peanuts During Short-term Storage.

Authors

Williams, Jodi E; Duncan, Susan E.; Williams, Robert C.; Mallikarjunan, Kumar; Eigel, William N.; O'Keefe, Sean F.

Abstract

BSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease ( P 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased ( P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase ( P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease ( P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases ( P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.

Subjects

FLAVOR; PEANUTS; OXIDATION; PYRAZINES; GAS chromatography

Publication

Journal of Food Science (Wiley-Blackwell), 2006, Vol 71, Issue 3, pS265

ISSN

0022-1147

Publication type

Academic Journal

DOI

10.1111/j.1365-2621.2006.tb15652.x