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A comparison of the flavor and compositional quality of peanuts from several origins
- Bett, K.L., Vercellotti, J.R., Lovegren, N.V., Sanders, T.H., Hinsch, R.T., Rasmussen, G.K.
- Food chemistry 1994 v.51 no.1 pp. 21
- peanuts, Arachis hypogaea, provenance, harvest date, chemical constituents of plants, sensory properties, flavor, volatile compounds, flavor compounds, quantitative analysis, biochemical compounds, capillary gas chromatography, sugar content, crop year, Argentina, China, United States
- The flavor and biochemical quality of peanuts obtained from Argentina, China, and USA for the crop years 1986, 1987, and 1988 were evaluated for composition, descriptive sensory properties and gas chromatographic volatiles. Roasted peanutty flavor was more intense in USA-grown peanuts, and fruity/fermented, an undesirable flavor, was less intense in USA-grown peanuts than peanuts than peanuts from the other two origins. Flavor attributes in Argentina-grown peanuts varied more among crop years than the others. Similar patterns occurred for the corresponding volatile compounds. Sugar content was greater, while lipid and Kjeldahl nitrogen contents were less in the Argentina-grown peanuts than peanuts from the other two origins.