ARS | Publication request: INVESTIGATIONS INTO SENSORY AND CHEMICAL RELATIONSHIPS IN ROASTED PEANUTS

Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 10, 1998
Publication Date: N/A

Technical Abstract: Certain roasted peanut quality sensory attributes have been shown to be heritable traits. Currently, the only means of measuring these traits is the use of a trained sensory panel which is a very costly and time consuming process. It is highly desirable, from a cost, time, and sample size perspective, to find other methodologies for estimating these traits. Because sweetness is the most heritable and it has a significant positive relationship to the roasted peanut trait, we have investigated possible relationships between carbohydrate components in peanuts and the heritable traits. Ion exchange chromatography was used to isolate 20 different sugar components in 52 genotypes. Inositol, glucose, fructose, sucrose, raffinose, and stachyose were quantitated, 12 unknown peaks were evaluated by unknown peak height-to-internal standard peak height ratios, and peaks tentatively identified as verbascose and ajugose could not be properly integrated because of tailing. Of the 18 carbohydrates that were estimable 9 exhibited significant variation between test environments, 17 among market types, 17 among genotypes within market types, and 17 some significant form of GXE interaction. Correlations of carbohydrate values with least square mean sensory scores for sweet, bitter, and roasted peanut attributes were generally weak, although some were statistically significant. When the effects of market types were considered, the correlations with sweet were strongest in runner types, with roasted peanut in spanish types, and with bitter in virginia types.