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Predicting Consumer Acceptance Ratings of Cracker‐coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements
Author(s) -
Grosso N.R.,
Resurreccion A.V.A.
Publication year - 2002
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.1365-2621.2002.tb10317.x
Subject(s) - hexanal , flavor , chemistry , food science , mathematics
A consumer test, descriptive analysis, and hexanal measurements were performed in cracker‐coated peanuts (CCP) and roasted peanuts (RP) to determine the cut‐off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R 2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.