Affordable Access

Sensory attribute variation in low-temperature-stored roasted peanut paste.

Authors
  • Pattee, H E
  • Giesbrecht, F G
  • Isleib, T G
Type
Published Article
Journal
Journal of agricultural and food chemistry
Publication Date
Jun 01, 1999
Volume
47
Issue
6
Pages
2415–2420
Identifiers
PMID: 10794645
Source
Medline
License
Unknown

Abstract

Length of sample storage can become significant in sensory studies due to panel fatigue limitations and samples needed for a reasonable expectation of finding significant differences. In roasted peanut sensory studies samples are stored between -10 and -23 degrees C to prevent or retard changes. Studies of up to 13 months' duration have examined stability and slow-rate sensory changes. Sweet taste was relatively stable, whereas bitter and tongue burn attributes increased slightly. Stale taste increased, suggesting lipid oxidation was taking place even at -23 degrees C. Painty attribute did not increase until stale was >3. An increase in fruity attribute was unexpected. With increases in fruity and stale attributes a decrease in roasted peanut was expected. However, storage at -23 degrees C seems to stabilize the roasted peanut lability when compared to storage at -10 degrees C. Fruity and stale interactions with roasted peanut and lability of roasted peanut were shown to be three separate and identifiable effects on roasted peanut.

Report this publication

Statistics

Seen <100 times