Windrow-dried Florunner peanuts were harvested and then cured with ambient air (maximum 35 C), ambient 8.4 C increase, and ambient 16.8 C increase in commercial drying operations. Peanuts from the drying wagons were stored inshell as farmers stock or shelled and then cold stored approximately five months before sensory evaluation. A panel trained in peanut flavor descriptive analysis evaluated peanuts from all commercial grade sizes which had been roasted to similar color. Differences between cold- and farmers stock-stored peanuts were not statistically significant and data were thus combined. Curing treatments produced differences in descriptive terms roasted peanutty, fruity fermented and sour. Fruity fermented intensity was noticeably higher in the medium and No. 1 grade sizes from the higher curing temperatures and roasted peanutty decreased in the No. 1 grade with increasing temperature. Significant differences in intensity of seven descriptors were consistently found among the grades within each curing treatment. For each of these descriptors as size decreased, intensity of desirable flavor descriptors decreased and intensity of off-flavor descriptors increased.
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Keywords: Arachis hypogaea, Sensory evaluation, Roasted peanuts, peanut drying, peanut flavor
How to Cite:
Sanders, T. & Blankenship, P. & Vercellotti, J. & Crippen, K.,
(1990) “Interaction of Curing Temperature and Inherent Maturity Distributions on Descriptive Flavor of Commercial Grade Sizes of Florunner Peanuts¹”,
Peanut Science 17(2),
01 Jul 1990