Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements.

GROSSO, NESLON R.; RESURRECCION, A.V.A.

JOURNAL OF FOOD SCIENCE

Blackwell Publishing

Lugar: Ames, USA; Año: 2002 vol. 67 p. 1530 - 1537

0022-1147

A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2>0.07) of overall acceptance and flavor ratings. A hexanal content higher than 5.39ug/g in CCP and 7.40ug/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.