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Title: EFFECT OF THE HIGH-OLEIC TRAIT ON ROASTED FLAVOR IN BACKCROSS-DERIVED BREEDING LINES

Author
item Pattee, Harold
item ISLEIB, THOMAS - NC STATE UNIVERSITY
item GORBET, DANIEL - NORTH FL RES & EDUC CTR
item MOORE, KIM - AGRATECH SEEDS, INC.
item LOPEZ, YOLANDA - TEXAS A&M UNIVERSITY
item BARING, MICHAEL - TEXAS A&M UNIVERSITY
item SIMPSON, CHARLES - TEXAS A&M UNIVERSITY
item GIESBRECHT, FRANCIS - NC STATE UNIVERSITY

Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/12/2002
Publication Date: 7/19/2002
Citation: PATTEE, H.E., ISLEIB, T.G., GORBET, D.W., MOORE, K.M., LOPEZ, Y., BARING, M.R., SIMPSON, C.E., GIESBRECHT, F.G. EFFECT OF THE HIGH-OLEIC TRAIT ON ROASTED FLAVOR IN BACKCROSS-DERIVED BREEDING LINES. PROCEEDINGS OF AMERICAN PEANUT RESEARCH AND EDUCATION SOCIETY. 2002. V. 34. P. 111-112.

Interpretive Summary:

Technical Abstract: Previous research suggested that the high-oleic trait of peanut (Arachis hypogaea L.) might have a positive impact on roasted peanut sensory attribute. A series of lines derived by backcrossing the high-oleic trait into several existing cultivars or by mutating cultivars to the trait were compared with their parent cultivars at locations in Florida, Georgia, North Carolina, and Texas. Breeders in the different states grew their high-oleic lines and parents in 3-rep tests at one or two locations. Florida high-oleic line F435-2-1 was grown at each location. The test included normal- and high-oleic variants of F435, GK 7, NC 7, NC 9, Sunrunner, Tamrun 96, and Tamspan 90. SMK samples were roasted, ground into paste and submitted to a sensory panel at Raleigh, NC. Background genotype had an effect (P<0.01) on the heritable sensory attributes roasted peanut, sweet, and bitter. Oleate level had a positive effect on the intensity of roasted peanut, increasing it by 0.3 flavor intensity units (fiu) averaged across all 7 background genotypes. However, interaction between oleate level and background genotype was significant (P<0.01) for roasted peanut and bitter attributes, indicating that the magnitude of improvement varied across background genotypes. The trait had no effect or increased the intensity of roasted peanut attribute in each background genotype. The increase was greatest in Tamrun 96 (+0.6 fiu, P<0.05) and spanish genotypes Tamspan 90 (+0.4 fiu, P<0.05) and F435 (+0.4 fiu, P<0.10). A change of 0.5 fiu or more should be perceptible to consumers. The trait had a positive effect on the bitter attribute only in the background genotype of Tamspan 90 (+0.7 fiu, P<0.01). There was a nonsignificant positive change in bitterness in the other spanish background genotype, F435. Changes in bitterness in runner and virginia-type backgrounds were either close to zero or negative. Incorporation of the high-oleic trait into peanut cultivars is likely to improve the intensity of roasted peanut attribute, but may also increase the bitter attribute in spanish genotypes.