Development of a Lexicon for the Description of Peanut Flavor

Abstract

ABSTRACT. A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA‐Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industry.

Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics

“…Details on the methods, lexicon and attribute definitions have been previously published (Johnsen, Civille, Vercellotti, Sanders, & Dus, 1988;Sanders, Vercellotti, Crippen, & Civille, 1989;Schirack et al, 2006a). The sensory attributes used were: roasted peanut aroma, sweet aroma, dark roast aroma, raw beany aroma, woody/hulls/skins aroma, cardboard aroma, earthy aroma, painty aroma, phenolic/chemical aroma, fruit/fermented aroma, ashy aroma, total off notes, sweet taste, sour taste, bitter taste, tongue/throat burn sensation, metallic sensation and astringent sensation.…”

Descriptive analysis and US consumer acceptability of peanuts from different origins

“…The chemical feeling factor on the tongue, described as hot, such as capsaicin Referenced from Johnsen et al (1988). peanuts were characterized by woody/hulls/skins, bitter, and sour. Argentine peanuts were a diverse sample group primarily characterized by musty and sweet notes.…”

“…Descriptive analysis employed the Spectrum â method and the peanut lexicon (Johnsen et al, 1988). A trained descriptive sensory panel (five panelists with over 1000 h of experience each with descriptive analysis of products and more than 100 h of experience each with descriptive analysis of peanut flavor) evaluated the intensity of roasted peanut, sweet aromatic, dark roast, raw/beany, woody/hulls/skins, phenol, green twig, musty, other nut, sweet, sour, bitter, astringency, and chemical burn attributes using a 5-point Spectrum intensity scale (Meilgaard, Civille, & Carr, 1999).…”

“…However, these studies did not feature an expansive lexicon for characterizing specific flavors in peanuts. Johnsen, Civille, Vercellotti, Sanders, and Dus (1988) created a descriptive flavor lexicon to better describe the desirable and undesirable flavors in peanuts. This defined sensory language was later expanded by Sanders, Vercellotti, Blankenship, Crippen, and Civille (1989) to describe the effects of maturity and curing temperatures on same size peanuts of different maturity.…”

Developing a lexicon for the flavor description of French cheeses

“…Descriptive sensory analysis has been used to characterize 0950-3293/$ -see front matter Ó 2004 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodqual.2004.11.001 complex food and non-food systems such as peanuts (Johnsen, Civille, Vercellotti, Sanders, & Dus, 1988); breads (Chang & Chambers, 1992;Lotong, Chambers, & Chambers, 2000); meat, poultry, and fish (Chambers & Robel, 1993;Johnson & Civille, 1986;Johnsen, Civille, & Vercellotti, 1987;Lyon, 1980); beverages and sherbets (Stampanoni, 1993), dairy products (Stampanoni, 1994), and packaged Cheddar cheese (Murray & Delahunty, 2000a). In a similar way, descriptive analysis might also constitute a useful and necessary tool to completely characterize the sensory properties of various French cheeses.…”