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

Fritz, Katelyn R.; Dean, Lisa L.; Hendrix, Keith W.; Andres, Ryan J.; Newman, Cassondra S.; Oakley, Andrew T.; Clevenger, Josh; Dunne, Jeffrey C.

doi:10.1002/csc2.20774

Cited by 2 publications

(1 citation statement)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Peanuts comprise over 500 varieties, each of which exhibits different planting characteristics and quality representations [9]. The flavor characteristics of certain peanut varieties are unique and heritable [10][11][12], so a comparative analysis of the flavors of similar varieties is necessary for planting and processing.…”

Section: Introductionmentioning

confidence: 99%

Flavor Characteristics of Ten Peanut Varieties from China

Ding,

Wang,

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5′-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety—in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)–27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5′-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122–601). Additionally, 5′-cytidylate monophosphate (5′-CMP) and 5′-adenosine monophosphate (5′-AMP) were the major 5′-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.

show abstract

Section: Introductionmentioning

confidence: 99%

Flavor Characteristics of Ten Peanut Varieties from China

Ding,

Wang,

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Comparative Study on the Nutritional Quality of Peanut in Saline and Non-Saline Land

Zhang,

Li,

Ren

et al. 2024

Foods

View full text Add to dashboard Cite

Saline soils, as a special class of soil types, have unique physicochemical properties that have far-reaching effects on crop growth and quality characteristics. In order to better develop saline soils as a reserve resource, it is particularly important to exploit the potential of saline crops. Peanut, as one of the important crops in saline soils, can have different quality characteristics depending on the differences in soil salinity and alkalinity, as well as growing conditions. In this study, we compared the nutritional quality and functional composition of five peanut varieties grown in coastal saline soils, with the same varieties grown in non-saline soils in similar areas. The results showed significant differences (p<0.05) between saline and non-saline peanuts in the contents of ash, zinc, phosphorus, β-VE, Cis-11-eicosatetraenoic acid, palmitoleic acid, linolenic acid, and total antioxidant removal capacity, whereby the former was higher than the latter by 0.12 g/100 g, 4.1 mg/kg, 321 mg/kg, 8.98 μg/g, 0.36%, 0.01%, and 0.01%, respectively, and the total antioxidant capacity was lower than that of the latter by 9.18 μg Trolxo/g of fresh weight. Sodium element and superoxide dismutase (SOD) activity contents were extremely significantly (p<0.01) different in peanuts grown in both land types, where the former was higher than the latter by 261.9 mg/kg and 285 U/g, respectively. Water, fat, protein, calcium, copper, iron, potassium, magnesium, manganese, Vc, α-VE, total VE, VB3, 5-methyl-tetrahydrofolate, 5-formyl-tetrahydrofolate, total phenols, total flavonoids, ABTS free radical scavenging capacity, DPPH free radical scavenging capacity, fatty acids (except for Cis-11-eicosapentaenoic acid, palmitoleic acid, and linolenic acid), phytosterols, and guanines showed no significant differences (p<0.01). To sum up, the origin and soil environment have an effect on the quality of peanuts. These results also provide a scientific basis for the quality assessment of peanuts in saline soil.

show abstract

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

Cited by 2 publications

References 29 publications

Flavor Characteristics of Ten Peanut Varieties from China

Flavor Characteristics of Ten Peanut Varieties from China

Comparative Study on the Nutritional Quality of Peanut in Saline and Non-Saline Land

Contact Info

Product

Resources

About