A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanuts.
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.
Nepote
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Química Biológica, Facultad de Ciencias Agropecuarias, IMBIV-CONICET, Córdoba, Argentina.
Olmedo
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RH
Mestrallet
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MG
Grosso
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D000293:Adolescent; D000328:Adult; D000368:Aged; D010367:Arachis / Q000737:chemistry* / Q000235:genetics*; D002849:Chromatography, Gas / Q000379:methods; D003258:Consumer Behavior; D018592:Cross-Over Studies; D005260:Female; D005838:Genotype; D006801:Humans; D019787:Linoleic Acid / Q000032:analysis*; D008297:Male; D008875:Middle Aged; D019301:Oleic Acid / Q000032:analysis*; D025341:Principal Component Analysis; D012639:Seeds / Q000737:chemistry / Q000235:genetics; D013649:Taste; D055815:Young Adult
D019301:Oleic Acid; D019787:Linoleic Acid