Location: Market Quality and Handling Research
2012 Annual Report
2. Utilize information to determine the influence and potential for influence of production, handling, and roasting factors.
The inhouse descriptive panel was trained using a newly developed lexicon which describes texture based on different types of roasted tree nuts. Peanuts from current production varieties, breeding lines under development and archived germplasm from ARS were roasted to a range of colors under specified conditions of time and temperature. Resulting products were evaluated for final texture and flavor by in house descriptive panel. Flavors and flavor components were analyzed after extraction using headspace sampling, gas chromatography olfactometry (GCO), standard gas chromatography and gas chromatography mass spectrometry (GCMS). Other nutritional factors such as fatty acids, tocopherols and sugars were determined and data was evaluated for changes due to roasting effects.