Sensory and GC profiles of roasted peanuts
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The objectives of this study were to determine the drivers of consumer acceptability for freshly roasted peanuts as well as the effects of short storage on sensory and GC profiles. Normal-oleic Georgia 06G kernels, high-oleic Georgia 13M kernels, Runner (mixed) in-shell & kernels, and Virginia (mixed) in-shell & kernels were medium-roasted and stored for 0, 4 and 8 weeks at 21°C. Consumer overall liking was positively correlated with crispiness, crunchiness, roasted peanutty flavor and sweet taste while had a negative correlation with overall oxidized flavor. After 8 weeks, an apparent decrease in consumer overall liking was only found in in-shell Virginia. 13M was significantly preferred over 06G during this period. GC results indicated a significant increase in total aldehyde and alcohol content with a decreasing trend in the levels of total pyrazine. But these changes did not cause significant difference in most of related attributes in descriptive results.