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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Maturity on Sensory Quality and Storability of Roasted Virginia Type Peanuts

Authors
item Mcneill, Kay - NCSU
item Sanders, Timothy

Submitted to: Institute of Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: March 21, 1995
Publication Date: N/A

Technical Abstract: Wide variability exists in maturity distributions in commercial sized lots due to the range of seed sizes found in maturity classes. Peanut chemical composition varies with maturity and the relative quantity of particular maturity classes in a commercial grade may significantly affect flavor and storage quality. To evaluate maturity related sensory and storage characteristics, virginia-type peanuts from two crop years were sorted int five pod mesocarp-color based maturity classes. Extra Large Kernel commercial grade seed from each maturity class were roasted to the same Hunter L value (50+1), then stored at 37 C and sampled over a twelve-week period to evaluate flavor and oil quality. Significantly higher intensities (p<0.01) of roast peanut, nutty aftertaste and sweet taste and lower intensity of painty were found in the most mature classes. Painty increased more quickly to a higher intensity in immature classes. Intensity of the descriptors overroast, underroast, woody/hulls/skins, fruity-fermented, cardboardy, and bitter taste decreased over time and across all maturity classes. The data indicated overall lower flavor impact in immature peanuts and a propensity to deteriorate faster in storage. Oxidative stability indices, tocopherol concentration and fatty acid profiles supported the observed sensory differences.

Last Modified: 8/31/2014
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