1991
DOI: 10.1021/jf00003a018
|View full text |Cite
|
Sign up to set email alerts
|

Comparison of peanut butter color determination by CIELAB L*,a*,B* and Hunter color-difference methods and the relationship of roasted peanut color to roasted peanut flavor response

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

3
59
0

Year Published

1998
1998
2023
2023

Publication Types

Select...
5
4

Relationship

0
9

Authors

Journals

citations
Cited by 52 publications
(62 citation statements)
references
References 7 publications
3
59
0
Order By: Relevance
“…PROC MIXED in SAS (1997) was used for analysis of the unbalanced data set to estimate the sensory attribute least square means for genotypes. Covariates fruity and roast color were used, as needed, based upon the findings of Pattee et al (1991Pattee et al ( , 1997 and . The fixed effects were genotype, region, genotype-by-region.…”
Section: Sensory Evaluationmentioning
confidence: 99%
“…PROC MIXED in SAS (1997) was used for analysis of the unbalanced data set to estimate the sensory attribute least square means for genotypes. Covariates fruity and roast color were used, as needed, based upon the findings of Pattee et al (1991Pattee et al ( , 1997 and . The fixed effects were genotype, region, genotype-by-region.…”
Section: Sensory Evaluationmentioning
confidence: 99%
“…Peanut seeds accumulate melanoidin pigments during roasting via the same Maillard reaction pathways that produce the flavor volatiles (20). Maximum roasted peanut flavor develops at a distinct surface color, or roast color (9, 17,18,19,20,23).…”
mentioning
confidence: 99%
“…Maximum roasted peanut flavor develops at a distinct surface color, or roast color (9, 17,18,19,20,23). In many cases, roast color is the primary parameter used to control commercial roasting operations because of this useful relationship.…”
mentioning
confidence: 99%
“…effects of genotype, environment, and their interaction (Pattee and Giesbrecht, 1990;Pattee et al, 1993Pattee et al, , 1997; high oleic acid content (Pattee and Knauft, 1995); and roast color and fruity attribute (Pattee et al, 1991;. Isleib et al (1995Isleib et al ( ,2000 have shown that failure to monitor and evaluate these characteristics can lead to serious quality defects in new breeding lines and cultivars.…”
mentioning
confidence: 99%