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INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
Author(s) -
BUCKHOLZ L L.,
DAUN H.,
STIER E.,
TROUT R.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04098.x
Subject(s) - roasting , flavor , odor , food science , sensory analysis , aroma , chemistry , sensory system , mathematics , correlation coefficient , relative standard deviation , gas chromatography , chromatography , statistics , biology , detection limit , organic chemistry , neuroscience
Two varieties of peanuts, Runner #1 and Spanish, were roasted at 163°C for 7, 8, and 9 min to produce light, medium, and dark roast samples. Sensory evaluation was conducted with a trained panel using a 9‐point hedonic scale to rate strength and desirability of odor and flavor. An analysis of variance performed on panel scores produced a standard deviation of 1.81. Statistically significant differences were found among varieties and roasting conditions. Volatile components were collected on Tenax GC followed by characterization and quantitation by gas chromatography (CC). Statistical analysis was used to correlate sensory and instrumental analysis. Stepwise regression showed good correlation between sensory properties and selected GC peaks. The coefficient of determination for the selected peaks averaged 0.9580. Prediction of strength and flavor quality will be possible using the developed equation y = a + b 1 (x 1 + b 2 (x 2 ).