Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/20/2004
Publication Date: 7/13/2004
Citation: Sanders, T.H., Dean, L.L., Hendrix, K. 2004. Comparison of peanut flavor and shelf-life characteristics of peanuts from argentina, china and the united states. American Peanut Research and Education Society Proceedings. Vol. 36, p. 42. Interpretive Summary:
Technical Abstract: This study was conducted to compare flavor characteristics and shelf-life potentials of peanuts produced in China, Argentina and the United States. Approximately twenty sample lots from each country were randomly selected by European manufacturers and shipped for analysis. Composition data on shelf-life factors documented significantly different oleic/linoleic acid ratios of 1.7, 1.2 and 0.98 for peanuts from the U.S. Argentina, and China, respectively. Oxidative stability index was higher in U.S. samples, while free fatty acids, and peroxide value, commonly used measures of oil quality, were lower. Seed size distribution determinations indicated that U.S. peanuts were more uniformly sized than peanuts from the other countries. For sensory analysis, all samples were roasted and descriptive sensory analysis was conducted by two trained expert panels to determine flavor profiles for the lots. Means for roasted peanut flavor intensity were significantly higher in U.S. peanuts (6.3) compared to peanuts from Argentina (4.8) and China (4.2). The term musty was associated with 40% of the samples from Argentina but was not found in other origins. Bitter intensity in peanuts from China was 4.1 compared to 2.9 in peanuts from Argentina and 2.4 in U.S. peanuts. Descriptive sensory data clearly indicated higher intensity of positive flavor characteristics in U.S. peanuts and more frequent occurrence of off-flavors in peanuts from Argentina and China. These data are meaningful to development of marketing strategies for U.S. peanuts.