Location: Market Quality and Handling Research
Project Number: 6645-43440-011-10
Start Date: Jun 01, 2011
End Date: Aug 30, 2015
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.