title: Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts.
abstract: Certain roasted peanut quality sensory attributes have been shown to be heritable. Currently the only means of measuring these traits is the use of a trained sensory panel. This is a costly and time-consuming process. It is desirable, from a cost, time, and sample size perspective, to find other methodologies for estimating these traits. Because sweetness is the most heritable trait and it has a significant positive relationship to the roasted peanut trait, the possible relationships between heritable sensory traits and 18 carbohydrate components (inositol, glucose, fructose, sucrose, raffinose, stachyose, and 12 unknown peaks) in raw peanuts from 52 genotypes have been investigated. Previously reported correlations among sweet, bitter, and roasted peanut attributes were evident in this study as well. Where there was positive correlation of total sugars with sweetness, there also was positive correlation of total sugars with roasted peanut attribute and negative correlation of total sugars with bitterness and astringency. The expected generalized relationship of total sugars or sucrose to sweetness could not be established because the relationship was not the same across all market-types. Further work is needed to determine the nature of the chemical components related to the bitter principle, which appear to modify the sweet response and interfere with the sensory perception of sweetness, particularly in the Virginia market-type. Also, certain carbohydrate components showed significant relationships with sensory attributes in one market-type and not another. These differential associations demonstrate the complexity of the interrelationships among sweet, bitter, and roasted peanut sensory attributes. Within two market-types it is possible to improve the efficiency of selection for sweetness and roasted peanut quality by assaying for total carbohydrates. On the basis of the regression values the greatest efficiency would occur in the fastigiate market-type and then the runner.
authors.affiliation: Agricultural Research Service, U.S. Department of Agriculture, Department of Botany, North Carolina State University, Box 7625, Raleigh, North Carolina 27695-7625, USA.
authors.forename: H E
authors.initials: HE
authors.lastname: Pattee
authors.forename: T G
authors.initials: TG
authors.lastname: Isleib
authors.forename: F G
authors.initials: FG
authors.lastname: Giesbrecht
authors.forename: R F
authors.initials: RF
authors.lastname: McFeeters
mesh_terms: D010367:Arachis / Q000737:chemistry*; D002241:Carbohydrates / Q000032:analysis*; D006801:Humans; D013649:Taste
chemical_list: D002241:Carbohydrates