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

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

JOURNAL OF FOOD SCIENCE

Wiley - Blackwell

Lugar: Chicago; Año: 2009 vol. 74 p. 1 - 8

0022-1147

The purpose of this work was to determine the relationships between overall acceptance, chemical indicators and sensory attributes in roasted peanuts prepared with 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 as 9399-10 could be used to replace normal peanuts without affecting consumer acceptance in peanut products processed from them and more stability due to the high-oleic condition.