Development of a Lexicon for the Description of Peanut Flavor

Johnsen, Peter B.; Civille, Gail Vance; Vercellott, John R.; Sanders, Timothy H.; Dus, Clare A.

doi:10.1002/9780470385036.ch6f

Cited by 58 publications

(110 citation statements)

References 5 publications

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“…The intensity of Roughness was higher in HRP (57.97 points in line scale of 0-150 points) due to the coating layer of honey with sugar and salt. Roasted peanutty is the attribute used to characterize peanut flavor in peanut products (Johnsen et al, 1988). This attribute showed higher intensity in RP.…”

Section: Descriptive Analysesmentioning

confidence: 99%

“…The higher moisture in HRP (Table III) due to the syrup solution used to prepared the product could be the cause of the lower hardness intensity. Johnsen et al (1988) developed a basic lexicon for the description of peanut flavor. The lexicon is intended to provide a means of communication among the peanut grower, the peanut industry, the peanut researcher and peanut manufacturers.…”

Section: Descriptive Analysesmentioning

confidence: 99%

“…Blanched peanuts were roasted at 140 o C in an oven (Memert, modell 600, Schwabach, Germany) for 30 min. Peanuts were heated to a medium roast or an average Hunter color Lightness (L) value of 50 ± 1.0 (Johnsen et al 1988).…”

Section: Product Elaborationmentioning

confidence: 99%

“…Panelists identified appearance, aroma, taste and texture attributes that would be used to described the product samples. A lexicon for peanut samples (Johnsen et al, 1988) was used to provide an initial list of attributes. Panelists decided whether terms were redundant and should be removed or if additional terms should be included in the list of attributes and defined each attribute (Table I).…”

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confidence: 99%

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Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Mestrallet¹,

Carnacini²,

Dias³

et al. 2004

Grasas y Aceites

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RESUMENManí tostado con miel y maní tostado de Argentina. Análisis químico y sensorial.El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM) y Maní Tostado (MT). Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad) y sus atributos sensoriales por el uso de un panel de jueces entrenados (prueba descriptiva). Por otra parte se describió la composición química porcentual: porcentajes de proteínas, aceites, hidratos de carbonos y cenizas. Los contenidos de hidratos de carbonos, aceites y proteínas en MTM fueron de 28,22%, 45.56% y 21,06%. MT presentó mayores porcentajes de lípidos y proteínas y menor contenido de hidratos de carbono que MTM. El valor energético total de MTM es levemente menor que en MT. La aceptabilidad de los productos mostró mayor número de consumidores que le asignaron un valor de 8 ( me gusta mucho) dentro de una escala hedónica de 9 puntos a MTM y de 6 (me gusta ligeramente) a MT. El panel de jueces entrenados describieron 11 atributos: color marrón, rugosidad, sabores a maní tostado, oxidado y cartón, dulce, salado, amargo, ácido, dureza y crujiente. La intensidad del atributo maní tostado fue mayor en MT que en MTM mientras que este último presentó mayor intensidad en los atributos rugosidad, dulce y salado. PALABRAS-CLAVE: Aceptabilidad -Análisis sensorial -Arachis hypogaea -Composición química -Maní -Maní tostado con miel. SUMMARY Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses.The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP) and Roasted Peanuts (RP). These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much) were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly) were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.

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Section: Descriptive Analysesmentioning

confidence: 99%

Section: Descriptive Analysesmentioning

confidence: 99%

Section: Product Elaborationmentioning

confidence: 99%

mentioning

confidence: 99%

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Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Mestrallet¹,

Carnacini²,

Dias³

et al. 2004

Grasas y Aceites

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“…The intensity ratings of cardboard flavor in samples added with essential oils (CP-R, CP-O and CP-L) were also between the intensities of CP and CP-BHT. Roasted peanutty flavor is considered a positive sensory attribute in peanut products (Johnsen et al, 1988;Nepote et al, 2009). This flavor is related to a group of compounds named alquilpyrazines that are produced in the roasting process as a consequence of the reactions between the amine group of proteins and sugars.…”

Section: Sensory and Chemical Stability In Coated Peanuts With The Admentioning

confidence: 99%

Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

Olmedo¹,

Nepote²,

Grosso³

2012

Grasas y Aceites

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Flavor quality and composition of accession resources in the North Carolina State University peanut breeding program

et al. 2022

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Plant breeders often focus on production traits such as yield and disease resistance, whereas quality traits such as flavor are given low priority. Food manufacturers and consumers have expressed interest in superior flavor experiences suggesting that flavor attributes should play a more prominent role in selection. Flavor attributes were evaluated among a subset of the North Carolina State University (NCSU) peanut germplasm collection to simplify flavor analysis and selection, confirm a recent lack of progress in flavor improvement and identify new sources of flavor improvement in Virginia-type peanut (Arachis hypogaea L.). Multivariate and principal component analysis identified 11 flavor attributes and five principal components that should facilitate selection of improved peanut flavor. Analysis of historical variety trial data identified a significant deterioration in the roast peanut flavor and a modest improvement in other critical flavor attributes over the last 20 yr. Based on these findings, the accessions 'Chimera' and 'NC Bunch' were chosen to initiate a crossing program to develop Virginia-type peanut cultivars with improved roast peanut flavor.

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Development of a Lexicon for the Description of Peanut Flavor

Cited by 58 publications

References 5 publications

Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

Flavor quality and composition of accession resources in the North Carolina State University peanut breeding program

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