Compositional and sensory comparisons between normal- and high-oleic peanuts

Journal of Agricultural and Food Chemistry
T G IsleibLisa O Dean

Abstract

The high-oleic-acid trait improves the oxidative stability of peanuts (Arachis hypogaea L.) and their products. The explicit effect of the trait on sensory quality, particularly on off-flavors associated with oil rancidity, has not been well documented. To assess the effect of the trait on off-flavors, data from two independent databases were analyzed to compare sensory quality and composition in normal- versus high-oleic peanut genotypes. In data collected using a sensory panel in the Department of Food Science at North Carolina State University, there were small differences between near-isogenic lines for intensities of the roasted peanut, astringent, over-roast, and nutty attributes, with the high-oleic lines exhibiting slightly greater intensities of those attributes. There were no differences for off-flavors such as fruity, painty, stale, moldy, or petroleum. In data collected from the multistate Uniform Peanut Performance Test and evaluated by a panel in the USDA-ARS Market Quality and Handling Research Unit (MQHRU) at Raleigh, NC, there were differences in chemical composition associated with the high-oleic trait, including differences in oil content, tocopherols, and carbohydrates in addition to the expected differences...Continue Reading

Citations

Jun 3, 2008·Journal of Chromatography. a·Matthieu VirotFarid Chemat
Sep 4, 2010·Journal of the Science of Food and Agriculture·Cecilia G RiverosNelson R Grosso
Dec 10, 2013·Journal of the Science of Food and Agriculture·Atsushi Miyagi, Yoshihiro Ogaki
Jul 1, 2017·Critical Reviews in Food Science and Nutrition·Ondulla T Toomer
Aug 4, 2018·Journal of Food Science·María Paula MartínNelson Rubén Grosso
Feb 19, 2019·Journal of Food Science·Claire M KlevornSuzanne D Johanningsmeier
Jul 16, 2014·International Journal of Food Sciences and Nutrition·E J Derbyshire
Aug 26, 2020·Journal of Food Science·Tyler MurleyKadri Koppel
Sep 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Nudrat Aisha AkramMuhammad Ashraf

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