Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 757-763

  Pattee, Harold E ^a   Isleib, Thomas G ^a   Giesbrecht, Francis G ^a   McFeeters, Roger F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Arachis hypogaea L.; Bitter; Carbohydrate; components; Flavor; Roasted peanut; Sweet

Indexed keywords

CARBOHYDRATE; FRUCTOSE; GLUCOSE; INOSITOL; RAFFINOSE; SUCROSE;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMISTRY; FLAVOR; GENOTYPE; HERITABILITY; HUMAN; NONHUMAN; PEANUT; SENSORY SYSTEM PARAMETERS; TASTE;

ARACHIS HYPOGAEA; CARBOHYDRATES; HUMANS; TASTE;

ARACHIS HYPOGAEA;

EID: 0034112627     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9910741     Document Type: Article

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