Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 475-477
- https://doi.org/10.1111/j.1365-2621.1989.tb03110.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVORJournal of Sensory Studies, 1988
- Modeling of Roasted Peanut Flavor for Some Virginia-Type Peanuts from Amino Acid and Sugar ContentsJournal of Food Science, 1984
- Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage TimeJournal of Food Science, 1982
- Oil Characteristics of Peanut Fruit Separated by a Nondestructive Maturity Classification MethodPeanut Science, 1982
- A Non-Destructive Method for Determining Peanut Pod MaturityPeanut Science, 1981
- Effects of variety and maturity on lipid class composition of peanut oilJournal of Oil & Fat Industries, 1980
- Composition Changes of Peanut Fruit Parts During Maturation1Peanut Science, 1974
- Precursors of typical and atypical roasted peanut flavorJournal of Agricultural and Food Chemistry, 1967
- Isolation and Identification of Volatile Components from High‐Temperature‐Cured Off‐Flavor PeanutsJournal of Food Science, 1965
- Food Flavors, Isolation and Localization of Precursors of Roasted Peanut FlavorJournal of Agricultural and Food Chemistry, 1964