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United States Department of Agriculture

Agricultural Research Service

Title: Chemical characteristics and volatile profile of genetically modified peanut cultivars

Authors
item Ng, Ee Chin - OKLAHOMA STATE UNIV
item Dunford, Nurhan - OKLAHOMA STATE UNIV
item Chamberlin, Kelly

Submitted to: Journal of Bioscience and Bioengineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 22, 2008
Publication Date: October 15, 2008
Citation: Ng, E., Dunford, N.T., Chenault, K.D. 2008. Chemical characteristics and volatile profile of genetically modified peanut cultivars. Journal of Bioscience and Bioengineering. 106(4):350-356.

Interpretive Summary: Genetic engineering has been used to modify many different crops to increase producer and/or consumer appeal. Value added traits that have been introduced during this process include, but are not limited to, disease and pest resistance, pharmaceutical production, and increased nutritional content. In this study, peanut varieties which were improved for agronomic performance and pest resistance were examined to determine if the genetic engineering process altered the flavor of the resulting peanut seed. Experimental results showed that the variations in nutritional composition of peanut varieties examined in this study were minimal. There were minor differences in flavor attributes among the samples. The implication of this study is significant, since it shows that peanut cultivars with greater pest and fungal resistance were successfully developed while maintaining their desirable flavor characteristics.

Technical Abstract: Genetic engineering has been used to modify peanut varieties for improving agronomic performance and pest resistance. The flavor of peanut seed is an important characteristic influencing consumer acceptance. It is important that the flavor of the peanut varieties is at least maintained during the genetic modifications. Hence, the main objective of this study is to examine flavor characteristics of genetically modified peanuts (GMP). The genetically modified peanut varieties, 188, 540 and 654 were obtained from the USDA-ARS in Stillwater, Oklahoma. The peanut variety Okrun was used examined as a control. The flavor analysis was performed using a gas chromatograph/mass spectrometer (GC/MS) equipped 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. There were minor differences in flavor attributes among the samples. The implication of this study is significant, since it shows that peanut cultivars with greater pest and fungal resistance were successfully developed while maintaining their desirable flavor characteristics.

Last Modified: 11/26/2014
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