|Greene, Jeffrey - NC STATE UNVERSITY|
|Drake, Maryanne - NC STATE UNIVERSITY|
Submitted to: American Peanut Research and Education Society Abstracts
Publication Type: Other
Publication Acceptance Date: July 9, 2006
Publication Date: N/A
Technical Abstract: One of the most common off-flavors in peanuts is described as fruity fermented (FF). This off-flavor develops when peanuts are cured at excessive temperatures (>35ºC). The determination of FF intensity in large peanut lots is important to manufacturers who purchase peanuts. The distribution of FF intensity among samples from a peanut lot is critical to development of sampling plans that can be used to accurately identify this off-flavor. The objective of this study was to determine the distribution of fruity fermented off-flavor among samples from large peanut lots. Twenty medium grade-size, runner-type peanut lots identified by a single sample as having FF flavor were sampled. Peanut samples from each lot were randomized and divided into twenty, 680 g sub-samples. The peanuts were roasted for 12 minutes at 177°C using a lab-scale roaster and processed into paste for evaluation by a trained descriptive panel. There were significant (P<0.05) differences noted among the 20 peanut lots and within a single lot. The distribution of FF intensity for the 20 sub-samples in a peanut lot varied. The FF means identified using the descriptive panel did not correlate to the original single sample FF intensity. Variation among the twenty lots, sub-samples from a single lot, and the low correlation with the original single sample FF intensity demonstrate the need to develop a sampling plan to reduce good lots being rejected and bad lots being accepted.