Chemical and sensory stability of roasted high-oleic peanuts from Argentina

Journal of the Science of Food and Agriculture

Volumn 86, Issue 6, 2006, Pages 944-952

  Nepote, Valeria ^a   Mestrallet, Marta G ^a   Accietto, Ricardo H ^a   Galizzi, Melina ^a   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

High oleic; Oxidative stability; Roasted peanut; Sensory analysis

Indexed keywords

ARACHIS HYPOGAEA;

EID: 33646256133     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2442     Document Type: Article

References (34)

1. Grosso NR and Guzman CA, Chemical composition of aboriginal peanut (A. hypogaea) seeds from Peru. J Agric Food Chem 43:102-105 (1995).
2. St Angelo AJ, Lipid oxidation in food. Crit Rev Food Sci Nutr 36:175-224 (1996).
3. Bett KL and Boylston TD, Effect of storage on roasted peanut quality, in Lipid Oxidation in Food, ed. by St Angelo AJ. ACS Symposium Series 500, American Chemical Society, Washington DC, pp. 322-343 (1992).
4. Gills LA and Resurreccion AVA, Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. J Food Sci 65:173-180 (2000).
5. Grosso NR and Resurreccion AVA, Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J Food Sci 67:1530-1537 (2002).
6. Liu HR and White PJ, Oxidative stability of soybean oil with altered fatty acid compositions. J Am Oil Chem Soc 69:528-532 (1992).
7. Warner K, Orr P and Glynn M, Effect of fatty acid composition of oils on flavor and stability of fried foods. J Am Oil Chem Soc 74:347-356 (1997).
8. Hammond EG and Fehr WR, Improving the fatty acid composition of soybean oil. J Am Oil Chem Soc 61:1713-1716 (1984).
9. 13C nuclear magnetic resonance spectroscopy. J Agric Food Chem 50:5825-5831 (2002).
10. Warner K and Knowlton S, Frying quality and oxidative stability of high-oleic corn oils. J Am Oil Chem Soc 74:1317-1322 (1997).
11. Prévôt A, Perrin JL, Laclaverie G, Auge P and Coustille JL, A new variety of low linoleic rapeseed oil; characteristics and room-odor tests. J Am Oil Chem Soc 67:161-164 (1990).
12. Moore KM and Knauft DA, The inheritance of high oleic acid in peanut. J Hered 80:252-253 (1989).
13. O'Keefe SF, Wiley VA and Knauft DA, Comparison of oxidative stability of high- and normal-oleic peanut oils. J Am Oil Chem Soc 70:489-492 (1993).
14. Mugendi JB, Sims CA, Gorbet DW and O'Keefe SF, Flavor stability of high-oleic peanuts stored at low humidity. J Am Oil Chem Soc 75:21-25 (1998).
15. Pattee HE, Isleib TG, Moore KM Gorbet DW and Giesbrecht FG, Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts. J Agric Food Chem 50:7366-7370 (2002).
16. Ahmed EH and Young CT, Composition, quality, and flavor of peanuts, in Peanut Science and Technology, ed. by Pattee HE and Young CT. American Peanut Research and Education Society, Yoakum, TX, pp. 655-688 (1982).
17. Johnsen PB, Civille GV, Vercellotti JR, Sanders TH and Dus CA, Development of a lexicon for the description of peanut flavor. J Sens Stud 3:9-17 (1988).
18. AOAC, Official Methods of Analysis of the AOAC (13th edn). Association of Official Analytical Chemists, Washington, DC (1980).
19. Grosso NR, Nepote V and Guzman CA, Chemical composition of some wild peanut species (Arachis L.) seeds. J Agric Food Chem 48:806-809 (2000).
20. Labuza TP and Schmidl MK. Accelerated shelf-life testing in foods. Food Technol 39:57-64 (1985).
21. Nepote V, Mestrallet MG and Grosso NR, Natural antioxidant effect from peanut skins in honey roasted peanuts. J Food Sci 69:5295-300 (2004).
22. IUPAC, Method Number 2.504. Determination of the p-anisidine value (p-A.V.), in Standard Methods for the Analysis of Oils, Fats and Derivatives (7th edn), ed. by Paquot C and Hautfenne A. Blackwell Scientific, Oxford, UK (1987).
23. IUPAC, Method Number 2.505. Evidence of purity and deterioration from ultraviolet spectrometry, in Standard Methods for the Analysis of Oils, Fats and Derivatives (7th edn), ed. by Paquot C and Hautfenne A. Blackwell Scientific, Oxford, UK (1987).
24. COI, Método de análisis, prueba espectrofotométrica en el ultravioleta. Document COI/T, 20/Doc. no. 19/Rev 1. International Olive Oil Council (IOOC), Madrid (2001).
25. Peryam DR and Pilgrim FJ, Hedonic scale method of measuring food preferences. Food Technol 11:9-14 (1957).
26. Plemmons LE and Resurreccion AVA, A warm-up sample improves reliability of responses in descriptive analysis. J Sens Stud 13:359-376 (1998).
27. Meilgaard M, Civille GV and Carr BT, Sensory Evaluation Techniques (2nd edn). CRC Press, Boca Raton, FL, pp. 135-183 (1991).
28. Andersen PC, Hill K, Gorbet DW and Brodbeck BV, Fatty acid and amino acid profiles of selected peanut cultivars and breeding lines. J Food Comp Anal 11:100-111 (1998).
29. Buckholz LL and Daun H, Instrumental and sensory characteristics of roasted peanut flavor volatiles, in Quality of Selected Fruits and Vegetables, ed. by Teranishi R and Barrera-Benitez H. ACS Symposium Series 170, American Chemical Society, Washington, DC, pp. 163-181 (1981).
30. Crippen KL, Vercellotti JR, Lovegren NV and Sanders TH, Defining roasted peanut flavor quality. Part. 2. Correlation of GC volatiles and sensory flavor attributes, in Food Science and Human Nutrition, ed. by Charalambous G. Elsevier Science, Amsterdam, pp. 211-227 (1992).
31. Warner KJH, Dimick PS, Ziegler GR, Mumma RO and Hollender R, Flavor-fade and off flavor in ground roasted peanuts as related to selected pyrazines and aldehydes. J Food Sci 61:472-496 (1996).
32. Brannan GL, Koehler PE and Ware GO, Physico-chemical and sensory characteristics of defatted roasted peanuts during storage. Peanut Sci 26:44-53 (1999).
33. Muego-Gnanasekharan KF and Resurreccion AVA, Physicochemical and sensory characteristics of peanuts paste stored at different temperatures. J Food Sci 57:1385-1389 (1992).
34. CAA, Capítulo VII, Alimentos Grasos, Artículo no. 531 (Res. 2012, 19.10.84) in Código Alimentario Argentino, Ley 18.248 (18.7.1969). De la Canal y Asociados SRL, Buenos Aires, Argentina, pp. 164-165 (1996).