|Ng, E -|
|Dunford, Nurhan - OKLAHOMA STATE UNIV|
|Damicone, John - OKLAHOMA STATE UNIV|
Submitted to: Workshop Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: July 1, 2007
Publication Date: July 31, 2007
Citation: Ng, E.C., Dunford, N.T., Chamberlin, K.D., Melouk, H.A., Damicone, J. 2007. Flavor attributes of Oklahoma grown peanuts [abstract]. Institute of Food Technologists Annual Meeting, July 28 - August 1, 2007, Chicago, IL. No. 192-24. Available: http://members.ift.org/IFT/Research/TechnicalAbstracts/. Technical Abstract: The flavor of peanut seed is an important characteristic influencing consumer acceptance. Although there have been recent efforts to characterize variations in flavor/sensory attributes in the overall U.S. peanut breeding population, the information is scarce. To the best of our knowledge there is no data available on the sensory characteristics of peanut varieties developed for the Oklahoma region. The objective of this project is to examine the flavor characteristics of Oklahoma grown peanuts. The focus of this research is on the peanut varieties developed for the Oklahoma region through both traditional breeding and genetic engineering. Raw peanut (in shell) samples are obtained from Oklahoma State University (OSU) Research Station in Fort Cobb, OK. The peanut varieties developed through conventional breeding, T90, NC7, Jupiter, Florunner, Tamrun 96, Tamrun OL 01, Tamrun OL 02, Tamspan 90, Olin, and genetic engineering lines, 188, 540, and 654 are evaluated in this study. The peanut variety Okrun is examined as a control for the genetically engineered peanut lines. The flavor analysis is carried out using two techniques, sensory and gas chromatography (GC)/headspace coupled with an olfactory detector. The peanut samples were also analyzed for their moisture, ash, protein, sugar, and oil composition. Experimental results showed that the variations in nutritional composition of peanut varieties examined in this study were minimal, except for 540 and Tamspan 90, which had higher oil and protein contents, respectively. Traditional varieties were evaluated by a trained sensory panel for 18 attributes including roasty peanutty, sweet aromatic, raw beany, and fruity fermented flavors. There were minor differences in flavor attributes among the samples. Florunner had significantly higher roasted peanut flavor than the rest of the samples. Our current research focuses on the analysis of sugar content and composition and determination of flavor components in the peanut samples using a GC method. We expect to derive a correlation between the chemical composition and sensory flavor attributes of the samples examined in this study.