A Study of the Relationships between Consumer Acceptance, Oxidation Chemical Indicators and Sensory Attributes in High-Oleic and Normal Peanuts

NEPOTE, V.; OLMEDO, R.; MESTRALLET, M.G.; GROSSO, N.R.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2009 vol. 74 p. 1 - 8

0022-1147

ABSTRACT: The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of normal and high-oleic peanuts. Principal component and cluster analysis were performed on the chemical and sensory data from peanut genotypes. Acceptance was positively associated with O/L, crunchiness, sweetness, roasted peanutty flavor, and hardness. Acceptability was negatively associated with cardboard, oxidized, and sour flavors. The high-oleic genotypes, 4896-11-C, and 9399-10 showed high consumer acceptance with 7 or ?like moderately? in a hedonic scale of 9 points. Some high-oleic peanut lines, such as 9399-10, could be used to replace normal peanuts without affecting consumer acceptance of peanut products processed from them and more stability due to the  high-oleic condition