TY - JOUR
T1 - Flavor fade in peanuts during short-term storage
AU - Williams, Jodi P.
AU - Duncan, Susan E.
AU - Williams, Robert C.
AU - Mallikarjunan, Kumar
AU - Eigel, William N.
AU - O'Keefe, Sean F.
PY - 2006/4
Y1 - 2006/4
N2 - Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease (P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference (P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased (P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase (P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease (P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases (P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.
AB - Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease (P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference (P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased (P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase (P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease (P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases (P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.
KW - Flavor fade
KW - Hexanal
KW - Oxidation
KW - Peanuts
KW - Pyrazine
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U2 - 10.1111/j.1365-2621.2006.tb15652.x
DO - 10.1111/j.1365-2621.2006.tb15652.x
M3 - Article
AN - SCOPUS:33646348763
SN - 0022-1147
VL - 71
SP - S265-S269
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -