|Isleib, Thomas - NC STATE UNIVERSITY|
|Giesbrecht, Francis - NC STATE UNIVERSITY|
Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: May 15, 1999
Publication Date: August 2, 1999
Citation: PATTEE, H.E., SANDERS, T.H., ISLEIB, T.G., GIESBRECHT, F.G. PEANUT ROAST COLOR AND SENSORY ATTRIBUTE RELATIONSHIPS: AN EXPLORATION OF INFLUENCING VARIABLES. AMERICAN CHEMICAL SOCIETY AGFD ABSTRACT #30. 1999. Technical Abstract: Peanut roasting develops not only a pleasing sensory flavor but also a pleasing color. In studying the genetic relationships between sensory attributes and peanut genotypes, roast color of the peanut paste test sample is an important variance source that must be considered. We have shown that intensity of the roasted peanut sensory attribute is related to CIELAB L*. Overall, the optimal roasted peanut sensory attribute scores ar obtained with CIELAB L* values near 58. However, in some years when the CIELAB L* values are in a very narrow range, it is difficult to discern this relationship and non-characteristic curves may be obtained. Temperature of the peanut paste at time of color measurement and seed maturity are other critical sources of data variation that will be discussed as will peanut market-type, crop growing location, and location-by-year environment. Interrelationships between roast color-roasted peanut and other sensory attributes will also be explored.