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Acceptability and Preference Drivers of Freshly Roasted Peanuts.
J Food Sci. 2017 Jan; 82(1):174-184.JF

Abstract

The objectives of this study were to determine and compare the sensory perceptions and aroma volatiles of 6 freshly roasted peanut samples and to explore the drivers of consumer acceptability. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M kernels (13M), Georgia runner (mixed) in-shell (InR) & kernels (R), and Virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness for consumers, descriptive, and gas chromatography-mass spectroscopy (GC-MS) tests. For Virginia variety, InVA was preferred over VA. High-oleic 13M was preferred over normal-oleic 06G in overall liking, aroma liking, flavor liking, sweet liking and roasted peanut flavor liking, and so on. Descriptive tests showed that 06G was highest in bitter taste. Cluster analysis divided consumers into 3 segments. Consumer overall liking was positively correlated with attributes related to fresh products and negatively correlated with the attributes that gave consumer the impression of oxidation and overroast. Consumer in cluster 3 had more light eaters and paid less attention to textural aspects. GC-MS data identified benzene derivatives and pyrazines as the principal volatiles. 06G had significantly (P ≤ 0.05) higher concentration of alcohols and aldehydes with the lowest concentration of pyrazines. As the major pyrazine, 2,5-dimethyl-pyrazine had the strongest correlation with roasted peanutty flavor, while octanal, nonanal, hexanal, and 2-pentyl pyridine showed closer correlation with overall oxidized flavor.

Authors+Show Affiliations

Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, 1109 Experiment St., Griffin, GA, 30223, U.S.A.Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, 1109 Experiment St., Griffin, GA, 30223, U.S.A.Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, 1109 Experiment St., Griffin, GA, 30223, U.S.A.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

27886380

Citation

Wang, Shangci, et al. "Acceptability and Preference Drivers of Freshly Roasted Peanuts." Journal of Food Science, vol. 82, no. 1, 2017, pp. 174-184.
Wang S, Adhikari K, Hung YC. Acceptability and Preference Drivers of Freshly Roasted Peanuts. J Food Sci. 2017;82(1):174-184.
Wang, S., Adhikari, K., & Hung, Y. C. (2017). Acceptability and Preference Drivers of Freshly Roasted Peanuts. Journal of Food Science, 82(1), 174-184. https://doi.org/10.1111/1750-3841.13561
Wang S, Adhikari K, Hung YC. Acceptability and Preference Drivers of Freshly Roasted Peanuts. J Food Sci. 2017;82(1):174-184. PubMed PMID: 27886380.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acceptability and Preference Drivers of Freshly Roasted Peanuts. AU - Wang,Shangci, AU - Adhikari,Koushik, AU - Hung,Yen-Con, Y1 - 2016/11/25/ PY - 2016/06/17/received PY - 2016/10/06/revised PY - 2016/10/21/accepted PY - 2016/11/26/pubmed PY - 2017/4/15/medline PY - 2016/11/26/entrez KW - acceptability KW - gas chromatography-mass spectrometry (GC-MS) KW - high-oleic KW - in-shell KW - roasted peanuts SP - 174 EP - 184 JF - Journal of food science JO - J Food Sci VL - 82 IS - 1 N2 - The objectives of this study were to determine and compare the sensory perceptions and aroma volatiles of 6 freshly roasted peanut samples and to explore the drivers of consumer acceptability. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M kernels (13M), Georgia runner (mixed) in-shell (InR) & kernels (R), and Virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness for consumers, descriptive, and gas chromatography-mass spectroscopy (GC-MS) tests. For Virginia variety, InVA was preferred over VA. High-oleic 13M was preferred over normal-oleic 06G in overall liking, aroma liking, flavor liking, sweet liking and roasted peanut flavor liking, and so on. Descriptive tests showed that 06G was highest in bitter taste. Cluster analysis divided consumers into 3 segments. Consumer overall liking was positively correlated with attributes related to fresh products and negatively correlated with the attributes that gave consumer the impression of oxidation and overroast. Consumer in cluster 3 had more light eaters and paid less attention to textural aspects. GC-MS data identified benzene derivatives and pyrazines as the principal volatiles. 06G had significantly (P ≤ 0.05) higher concentration of alcohols and aldehydes with the lowest concentration of pyrazines. As the major pyrazine, 2,5-dimethyl-pyrazine had the strongest correlation with roasted peanutty flavor, while octanal, nonanal, hexanal, and 2-pentyl pyridine showed closer correlation with overall oxidized flavor. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/27886380/Acceptability_and_Preference_Drivers_of_Freshly_Roasted_Peanuts_ L2 - https://doi.org/10.1111/1750-3841.13561 DB - PRIME DP - Unbound Medicine ER -