Peanut Texture and Flavor Chemistry
Market Quality and Handling Research
2013 Annual Report
1a.Objectives (from AD-416):
1. Develop descriptive sensory characteristics determination methodologies for roasted peanut texture and identify peanut flavor compounds related to optimum flavor.
2. Utilize information to determine the influence and potential for influence of production, handling, and roasting factors.
1b.Approach (from AD-416):
A peanut texture lexicon will be developed and verified using terms derived from other nut research. Flavor chemistry methodology will include standard extraction, headspace analysis, and gas chromatography olfactometry (GCO) and gas chromatography mass spectrometry (GCMS) methodology and various descriptive sensory analysis techniques. ARS will provide peanut samples from different production locations, different germplasm lines and different processing protocols for these analyses.
This project is related to in-house objective 1 addressing how to determine the effect of composition, maturity, moisture, handling, processing, and relevant interactions on flavor, shelf-life and texture characteristics in peanuts, peanut products, and related commodities.
Developed texture lexicon has been applied to describe a range of novel ‘blister fried’ peanuts prepared in-house and that of an industry cooperator.