Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts
Flavor and color of roasted peanuts have a strong impact on consumer acceptability. They can be influenced byraw material and processing technology. Raw peanuts of various market types, origins and grades were processedby different technologies to produce 134 unique samples, which were profiled by a sensory panel and analyzedfor color and fatty acid composition. Principal Component Analysis, Canonical Variate Analysis andGeneral Linear Model regression were used to identify differences in flavor, color and fatty acid profiles, and torelate them to raw materials or process conditions. Data showed that raw material selection is key for flavor,but processing is also significant. Specifically, maceration significantly increased “roasted peanut” and “darkroast” aromas, reducing “sweet”, “raw bean” aromas, and sweetness. It also influenced color and the fatty acidprofile. Baking reduced “roasted peanut” and “dark roast” and increased “raw bean” aromas compared to frying,and impacted color development.
| Main Authors: | , , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Color, Fatty acid, Flavor, Peanut, Processing, Sensory, |
| Online Access: | https://research.wur.nl/en/publications/flavor-of-roasted-peanuts-arachis-hypogaea-part-i-effect-of-raw-m |
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