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Modeling of Roasted Peanut Flavor for Some Virginia‐Type Peanuts from Amino Acid and Sugar Contents
Author(s) -
OUPADISSAKOON CHINTANA,
YOUNG CLYDE T.
Publication year - 1984
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.1365-2621.1984.tb13667.x
Subject(s) - flavor , food science , sugar , chemistry , raw material , peanut butter , mathematics , organic chemistry
Prediction of sensory scores of roasted peanuts through analysis of the chemical components of raw peanuts is a goal of current research. Thirty samples of Virginia‐type peanuts selected for wide variation in flavor precursors (amino acids and sugars) were roasted and evaluated by the Critical Laboratory Evaluation Roast (CLER) technique and by a flavor profile panel. Stepwise MAXR procedure was used to develop mathematical models for predicting both CLER scores and roasted peanut flavor ratings for the flavor profile. The best 10 variable model for predicting CLER scores had an R 2 of 0.969. A good fit (R 2 = 0.762) was obtained for predicting CLER score from only raw peanut data. The best 10 variable model for predicting roasted peanut flavor gave an R 2 of 0.928.