Submitted to: Peanut Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/8/2005
Publication Date: 5/28/2005
Citation: Pattee, H., Isleib, T.G., Gorbet, D.W. 2005. Trends in sensory quality of roasted peanuts across 15 years (1986-2000). Peanut Science vol 36, p. 43. Interpretive Summary: Enhancement of roasted peanut flavor has been a long-standing objective of the peanut industry. Previous studies have focused on variations in roasted peanut flavor caused by genotype and how genetics can be used to improve flavor. Studying variation in roasted peanut flavor over an extended period of time revealed that most of the variation was caused by non-genetic factors. The largest variation was from year-to-year probably because of different temperature, moisture and possibly other environmental factors. Trends over time indicated that three sensory attributes -- roasted peanut, sweet, and bitter -- changed adversely. This information establishes the pressing need for research in genetics, agronomics, and other disciplines to reverse this decreasing trend in peanut roast flavor.
Technical Abstract: Enhancement of roasted peanut flavor (Arachis hypogaea L.) has been a long-standing objective of the peanut industry. Studies relative to roasted peanut flavor variation have separated the effects of genotype, environment, and genotype-by-environment interaction on the sensory attributes roasted peanut, sweet, bitter, and astringent. Much of the focus of these studies has been on the genotypic variation and the possibility of genetic improvement of peanut flavor. However, most of the variation in sensory attributes is caused by non-genetic factors. Years were found to be the largest single source of variation for the sensory attributes roasted peanut and bitter. Because roasted peanut is the sensory attribute most important to the peanut consumer, it is important to know if the observed year effects varied randomly or if there was any directional trend in peanut flavor over time. Examination of a 15-year data set for directional trends in peanut flavor indicated that all three sensory attributes (roasted peanut, sweet, and bitter) exhibited adverse trends across the span of this study. These trends were independent of whether or not the effects of years were unadjusted for other effects or adjusted for the effects of regions, locations within regions, and the covariates fruity attribute intensity and roast color. The nature of the evident trends, i.e., whether they were linear or curvilinear, was often affected by adjustment. This information establishes the pressing need for research in genetics, agronomics, and other disciplines to reverse this decreasing trend in high roast flavor.