During the 1987 crop year a quality survey using the organic volatile meter (OVM) was conducted at six (A-E) peanut buying stations located throughout Northampton County, NC. Three different frequency distribution patterns were observed for sample headspace volatile concentration (HSVC) levels. At locations A and B about 66 of the samples analyzed had an HSVC of 8.8 mg/kg air or less. An HSVC of 8.8 mg/kg air is considered to be a volatile concentration at which peanut samples are marginally acceptable. Locations C, D, and F had about 58 of the samples with an HSVC of 8.8 mg/kg air or less while Location E had approximately 45. At an HSVC level of 24.8 mg/kg air or less the percentages were approximately 88, 87, and 69, respectively. Most of the difference in frequency distribution patterns is thought to result from environmental factors which influenced the average maturity of the crop at harvest. Trained taste panel profiling of a roasted peanut paste made from selected screen-sized seed fractions and HSVC levels indicated that the fruity character note was most characteristic of the off-flavor associated with increasing HSVC values. Low intensity levels were characterized as sweet fruity and higher levels of intensity as an alcohol-fermented fruity character. Further flavor evaluation of roasted peanut paste from selected screen-sized seed fractions showed all fractions with an HSVC of 7.6 mg/kg air or above were unacceptable while fractions with HSVC levels between 5.3 and 3.1 mg/kg air were marginally acceptable. Fractions with HSVC levels at 2 mg/kg air or less were acceptable.
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Keywords: Arachis hypogaea, Groundnut, quality, organic volatile meter, off-flavors, roasted peanut flavor
How to Cite:
Pattee, H. & Rogister, E. & Giesbrecht, F.,
(1989) “Interrelationships Between Headspace Volatile Concentration, Selected Seed-Size Categories and Flavor in Large-Seeded Virginia-Type Peanuts¹”,
Peanut Science 16(1),
01 Jan 1989