title: Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines.
abstract: The high-oleic trait of peanut (Arachis hypogaea L.) has been suggested to have a positive impact on the roasted peanut sensory attribute. A series of lines derived by backcrossing the high-oleic trait into several existing cultivars were compared with their parent cultivars at locations in Florida, Georgia, North Carolina, and Texas. Breeders grew their high-oleic lines and parents in three-replicate tests at one or two locations. The Florida high-oleic line F435-2-3-B-2-1-b4-B-B-3-b3-b3-1-B was grown at each location. The test included normal- and high-oleic variants of F435, GK 7, NC 7, NC 9, Sunrunner, Tamrun 96, and Tamspan 90. Sound-mature kernel samples were roasted, ground into paste, and evaluated by a sensory panel using a 14-point flavor intensity unit (fiu) scale. Background genotype had an effect (P < 0.01) on the heritable sensory attributes roasted peanut, sweet, and bitter. Oleate level had a positive effect on roasted peanut intensity, increasing it by 0.3 fiu averaged across all seven background genotypes. However, the magnitude of improvement varied across background genotypes. The high-oleic trait had no effect or increased the intensity of the roasted peanut attribute in each background genotype. The increase was greatest in Tamrun 96 (+0.6 fiu, P < 0.05) and Spanish genotypes Tamspan 90 (+0.4 fiu, P < 0.05) and F435 (+0.4 fiu, P < 0.10). A change of 0.5 fiu or more should be perceptible to consumers. Interaction between oleate level and background genotype was detected for sweet (P < 0.10) and bitter (P < 0.01) attributes. The trait had an increasing effect on the bitter attribute only in the background genotype of Tamspan 90 (+0.7 fiu, P < 0.01). There was a nonsignificant increase in bitterness in the other Spanish background genotype, F435. Changes in bitterness in runner- and Virginia-type backgrounds were close to zero. Incorporation of the high-oleic trait into peanut cultivars is likely to improve the intensity of the roasted peanut attribute, but it may also increase the bitter attribute in Spanish genotypes.
authors.affiliation: Market Quality and Handling Research, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, North Carolina State University, Raleigh, North Carolina 27695-7625, USA. harold_pattee@ncsu.edu
authors.forename: Harold E
authors.initials: HE
authors.lastname: Pattee
authors.forename: Thomas G
authors.initials: TG
authors.lastname: Isleib
authors.forename: Daniel W
authors.initials: DW
authors.lastname: Gorbet
authors.forename: Kim M
authors.initials: KM
authors.lastname: Moore
authors.forename: Yolanda
authors.initials: Y
authors.lastname: Lopez
authors.forename: Michael R
authors.initials: MR
authors.lastname: Baring
authors.forename: Charles E
authors.initials: CE
authors.lastname: Simpson
mesh_terms: D010367:Arachis / Q000737:chemistry* / Q000235:genetics*; D005838:Genotype; D006358:Hot Temperature; D006801:Humans; D007178:Inbreeding; D019301:Oleic Acid / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D013649:Taste
chemical_list: D019301:Oleic Acid