Flavor fade in peanuts during short-term storage

Jodi P. Williams, Susan E. Duncan, Robert C. Williams, Kumar Mallikarjunan, William N. Eigel, Sean F. O'Keefe

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)S265-S269
JournalJournal of food science
Volume71
Issue number3
DOIs
StatePublished - Apr 2006

Fingerprint

Peroxides
peanuts
flavor
Electronic Nose
peroxide value
Pyrazines
sensory evaluation
Gas Chromatography
pyrazines
electronic nose
storage time
gas chromatography
sampling
Arachis
n-hexanal
methodology

Keywords

  • Flavor fade
  • Hexanal
  • Oxidation
  • Peanuts
  • Pyrazine

Cite this

Williams, J. P., Duncan, S. E., Williams, R. C., Mallikarjunan, K., Eigel, W. N., & O'Keefe, S. F. (2006). Flavor fade in peanuts during short-term storage. Journal of food science, 71(3), S265-S269. https://doi.org/10.1111/j.1365-2621.2006.tb15652.x

Flavor fade in peanuts during short-term storage. / Williams, Jodi P.; Duncan, Susan E.; Williams, Robert C.; Mallikarjunan, Kumar; Eigel, William N.; O'Keefe, Sean F.

In: Journal of food science, Vol. 71, No. 3, 04.2006, p. S265-S269.

Research output: Contribution to journalArticle

Williams, JP, Duncan, SE, Williams, RC, Mallikarjunan, K, Eigel, WN & O'Keefe, SF 2006, 'Flavor fade in peanuts during short-term storage', Journal of food science, vol. 71, no. 3, pp. S265-S269. https://doi.org/10.1111/j.1365-2621.2006.tb15652.x
Williams, Jodi P. ; Duncan, Susan E. ; Williams, Robert C. ; Mallikarjunan, Kumar ; Eigel, William N. ; O'Keefe, Sean F. / Flavor fade in peanuts during short-term storage. In: Journal of food science. 2006 ; Vol. 71, No. 3. pp. S265-S269.
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