Flavor fade in peanuts during short-term storage

Jodi P. Williams, Susan E. Duncan, Robert C. Williams, Kumar Mallikarjunan, William N. Eigel, Sean F. O'Keefe

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

Abstract

Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease (P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference (P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased (P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase (P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease (P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases (P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.

Original languageEnglish (US)
Pages (from-to)S265-S269
JournalJournal of food science
Volume71
Issue number3
DOIs
StatePublished - Apr 2006

Keywords

  • Flavor fade
  • Hexanal
  • Oxidation
  • Peanuts
  • Pyrazine

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