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A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High‐Oleic and Normal Peanuts
Author(s) -
Nepote V.,
Olmedo R.H.,
Mestrallet M.G.,
Grosso N.R.
Publication year - 2009
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.1750-3841.2008.00972.x
Subject(s) - food science , sweetness , flavor , oleic acid , peroxide value , chemistry , sensory analysis , microbiology and biotechnology , biology , biochemistry
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.