Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 1066-1069
- https://doi.org/10.1111/j.1365-2621.1989.tb07944.x
Abstract
Windrow dried peanuts were separated into five, pod‐mescarp color‐based maturity classes and mechanically cured with three temperature regimes. Temperature treatments used in the commercial drying operation were ambient air (maximum 35°C), ambient + 8.4°C increase, and ambient +16.8°C increase. A panel trained in peanut flavor descriptive analysis evaluated peanuts of similar size and roast color from each maturity stage. Intensity ratings of descriptors roasted peanutty and sweet aromatic were lowest and ratings for fruity fermented, painty, sour, and bitter were highest for immature peanuts cured at the higher temperatures.This publication has 2 references indexed in Scilit:
- DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVORJournal of Sensory Studies, 1988
- Isolation and Identification of Volatile Components from High‐Temperature‐Cured Off‐Flavor PeanutsJournal of Food Science, 1965