Location: Market Quality and Handling Research
Project Number: 6070-43440-012-01-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Jun 1, 2011
End Date: Aug 30, 2015
1. Develop descriptive sensory characteristics determination methodologies for roasted peanut texture and identify peanut flavor compounds related to optimum flavor. 2. Utilize information to determine the influence and potential for influence of production, handling, and roasting factors.
A peanut texture lexicon will be developed and verified using terms derived from other nut research. Flavor chemistry methodology will include standard extraction, headspace analysis, and gas chromatography olfactometry (GCO) and gas chromatography mass spectrometry (GCMS) methodology and various descriptive sensory analysis techniques. ARS will provide peanut samples from different production locations, different germplasm lines and different processing protocols for these analyses.